Method
Step 1:
Preheat the oven to 180°c (fan 160°c, gas mark 4).
Step 2:
Place the flour and baking powder into a large bowl. Add the butter and using your fingertips rub the butter into the flour until it resembles fine breadcrumbs. You could also do this in a food processor.
Step 3:
Add the thyme, mustard powder, salt, pepper, the grated cheddar and three quarters of the parmesan and mix lightly.
Step 4:
Add the eggs and buttermilk and using a round blade knife mix gently until all the mixture is combined into a dough, but do not overwork the mix.
Step 5:
Place the dough onto a lightly floured surface and lightly roll or pat the dough to a thickness of 2-3cm. Cut the scones using a 5cm round cutter and place onto a baking sheet.
Step 6:
Lightly brush the scones with a little additional buttermilk and sprinkle with the remaining parmesan.
Step 7:
Bake for 20 minutes. Let the scones cool slightly, serve warm with an extra wedge of cheese and chutney.
Ingredients
- 225g Allinson's Plain White Flour
- 1 tsp Baking powder
- 50g Butter (unsalted)
- 1 tbsp Thyme
- 0.5 tsp Mustard powder
- 1pinch Salt
- 1pinch Pepper
- 50g Cheddar cheese (extra mature, grated)
- 25g Parmesan (grated)
- 3 tbsp Buttermilk (plus a little extra to glaze)
- 2 Egg(s) (free range) (medium)
- 225g Allinson's Plain White Flour
Recipe Reviews
I used my Philips air fryer to bake these scones and they were amazing. (160c for 16mins). So simple, I also added some chives. A must try recipe.
Ingredients
- 225g Allinson's Plain White Flour
- 1 tsp Baking powder
- 50g Butter (unsalted)
- 1 tbsp Thyme
- 0.5 tsp Mustard powder
- 1pinch Salt
- 1pinch Pepper
- 50g Cheddar cheese (extra mature, grated)
- 25g Parmesan (grated)
- 3 tbsp Buttermilk (plus a little extra to glaze)
- 2 Egg(s) (free range) (medium)
- 225g Allinson's Plain White Flour