- Baker: Sophie Carey
- Makes: 12-15 scones - depending on the size you cut
- Prep time: 20 Minutes
- Bake time: 15-20 Minutes
- Flours used: Matthews Cotswold Self Raising Flour (conventional or Organic) & Matthews Cotswold Khorasan Flour
Ultimate Rustic Cheese Scone Recipe Method:
- Preheat your oven to 180 degrees Celsius and line a couple of baking sheets with greaseproof paper
- In a bowl, combine the flours, and add the butter. Rub the fat into the flours between your fingers until it looks like coarse breadcrumbs
- Add the cheese, seasonings, and baking powder and mix until combined
- In a jug, mix the egg with the milk and mustard. Add this to the cheese and flour mixture (saving about 2tbsp behind) and mix using a fork. Don’t overwork it - you just want to mix enough so all the ingredients are combined
- Tip the dough out onto a counter and knead lightly to smooth the mixture out. Use your hands or a rolling pin to flatten this to about 2 and a half cm in thickness. Use a sharp knife to cut this into oblong shapes or triangles - the shape isn’t so important, it’s mainly important that they are uniform in size
- Use a pastry brush to wash the tops of the scones with the remaining milk mixture, then top with additional grated cheese
- Bake for 15-18 minutes or until golden and well risen
- Leave to cool before breaking them open, and serve with butter to be extra decadent!
