Cheese and Pepperberry Mustard Scones Recipe

by tgscmanager / Tuesday, 20 May 2014 / Published in Entree Recipe
Cheese and Pepperberry Mustard Scones Recipe
A versatile scone in a sweet or savoury setting.
Write a review
  1. 250g self-raising flour
  2. 1tsp baking powder
  3. ½ tsp salt
  4. 40g butter
  5. 175g grated mature cheddar cheese, plus extra for sprinkling
  6. 3tsp TGS Co Pepperberry Mustard
  7. 150ml milk or natural yoghourt
  8. Optional - 1 egg yolk beaten with 1 tsp water to glaze
  1. Preheat oven to 220C. Sift flour, baking powder and salt into a bowl. Rub in butter until mixture resembles fine breadcrumbs. Stir in cheese.
  2. Mix the TGS Co Pepperberry Mustard with the milk or yoghurt. Add the dry ingredients and mix quickly until the mixture just comes together. Do not over-mix or the scones will be tough.
  3. Knead the dough lightly on a floured board. Pat or roll to depth of 2cm . Cut into squares or use a 5cm cutter.
  4. Place the squares or rounds on a non-stick or greased baking sheet. Brush with egg glaze and sprinkle with extra grated cheese.
  5. Bake for 10 minutes until risen and golden. Cool on wire rack. Makes 12 medium scones.
  1. These are wonderful served with jam -a blend of sweet and savoury.
Tasmanian Gourmet Sauce Company