Ingredients
- 450 gcake flour
- 30 mlbaking powder
- 5 mlsalt
- 120 gcold butter, cut into cubes
- 200 gcheddar cheese, grated
- 30 mlfresh herbs, chopped
- 180 mlmaas
- 60 mlmilk
- 1egg
- 5 mlStaffords Dijon Mustard
- 15 mlStaffords VIP Sauce
- 1egg, lightly beaten with 15 ml milk (for brushing)
- To servecheddar cheese, sliced
- To serveStaffords Apple Jelly
- To serveseasonal fruit, such as nectarine, sliced
- To servemicro herbs
Made with Staffords
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Method
Preheat the oven to 210°C. Sift the flour, baking powder and salt together in a bowl.
Rub the cold butter into the flour with your fingertips until the mixture resembles breadcrumbs. Add the cheese and herbs and gently combine.
Lightly whisk the maas, milk, egg, mustard and VIP Sauce together.
Add the wet mixture to the dry ingredients and combine as gently as possible, just until mixed. Tip onto a floured surface and cut out 5 to 6 cm rounds with a cutter.
Transfer the scones to a baking sheet and brush the tops with the beaten egg and milk.
Bake for 10 to 12 minutes, or until just golden.
Serve warm or at room temperature, topped with slices of cheese, apple jelly, fresh seasonal fruit and micro herbs.
