Dame Cathy Sloman
Although scones are always at their absolute best on the day they’re baked, this recipe does make more than four – you can reheat them the next day or freeze them, they will still be delightful.
Ingredients
2 eggs
340g self raising flour
½ tsp baking powder
1 tsp fine sea salt
Pinch of ground black pepper
Pinch of cayenne pepper (optional)
½ tsp English mustard powder
85g unsalted butter
3-4 sprigs thyme
130g Cheddar or other hard cheese
170g buttermilk
Method
Preheat the oven to 220°C/ 200° fan/Gas 7.
Beat one of the eggs lightly in a small bowl.
Dust a baking tray with a little flour.
Place the flour, baking powder, salt, pepper, cayenne (if using) and mustard powder in a large mixing bowl and combine well.
Dice the butter and rub into the dry ingredients.
Grate the cheese and add 100g to the bowl, reserving the remaining 30g.
Pick the thyme leaves and add to the bowl.
Mix again then make a well in the centre.
Mix the remaining egg and buttermilk in a small bowl then add to the dry ingredients.
Mix gently by hand or with a dough scraper until the mixture is thoroughly combined.
Tip out onto a lightly floured board and pat out into a square about 15cm x 15cm.
Use a sharp knife to cut into 9 square scones, brush the tops with egg wash and scatter over the remains cheese.
Bake for 10-12 minutes, then move to a cooking rack.