I'm so over Christmas now. I'm all feasted out; liver destroyed; bloated; corpulent; lethargic. There are however the last few festive season leftovers to deal with.
There will be no fooling you that these are just cheese scones despite the poncey title. But what is wrong with a simple scone done well? If you have some seriously mature cheddar and some artisan mustard, your scones are elevated to something rather special. Especially when eaten warm with an obscene amount of good butter. Tewkesbury mustard (@tewkesmustardco) has the interesting addition of horseradish and a little cider - all of which work extremely well to enhance the flavour of the cheddar. The quantities here result in quite a mustardy scone, add more or less to your taste.
Self Raising Flour - 225g
Salted butter - 50g
Ful fat milk - 150ml
Salt - a pinch
Tewkesbury Mustard - 1 level tbsp
Grated cheddar - 100g (50g to go in the scone, 50g to go on the top)
Put half the cheese and all the remaining ingredients except the milk in the food processor - blitz to breadcrumb stage. Add the milk and pulse to make a dough. Tip onto a floured work surface and form into a nice round disc a fraction less than an inch thick. Heat the oven to 210c an transfer the dough disc onto a buttered baking sheet. Brush the dough with a little more milk and using a knife or pastry scraper cut the dough into 6 or 8 segments. Scatter over the rest of the cheese and bake for 15 to 20 mins until golden and cooked through. You can tell if the scones are cooked by pusing a metal skewer into the centre of the dough and leaving for a few seconds. If the skewer is very hot when placed to the lips, the scones should be cooked. If in doubt, drop the oven temperature to 160c and cook for a few minutes more. Allow to cool for a few minutes on a wire rack before devouring.
These do make a great foil for soft blue cheese and chutney but that would just be extravagant so soon after Christmas.....