When in Bristol for the Jubilee weekend we had afternoon tea at a wonderful little café. It consisted of savoury and sweet scones*, with chutney and jam respectively. They were so bloody scrumptious we thought we’d attempt to replicate them. Here is the recipe for our savoury scones. The corresponding chutney recipe is here, the sweet scone here and the jam here. Magic.
225g self-raising flour (and a little extra for dusting)
1 1/2 tsp baking powder
3 tsp wholegrain mustard
1 egg to glaze
Sieve the flour and baking powder into a large bowl. Add the butter and gently rub it in to form a light, sandy consistency. There should be no large lumps of butter. Finely grate in around 4/5 of the cheese (very precise I know – but just make sure you save a small amount for the topping) and add the mustard. Add around 100ml of milk and mix with a butter knife to form a dough. Slowly add the rest of the milk until you form a soft dough. Bear in mind that you may not need all of the milk, as you don’t want it to be too wet.
Turn out the dough onto a lightly floured work surface. Roll out to around 5mm thickness. Fold in half and roll once, very gently, to stick the two layers together. Use a small cutter (ours was around 5cm diameter and made about 18 scones) to cut out the scones and place on a baking tray. Glaze the top and sides with beaten egg and sprinkle on the remaining cheese. Bake in the oven at 200°C for around 12 minutes until golden brown.
Serve with your favourite cheese and a tasty chutney.
*scONs to J, scOHNes to W. One day someone’s gonna lose an eye over this little disagreement.