No, I’m not talking about The Great British Bake off (which everyone still seems to be talking about). I’m talking about those crazy bakers over at the Baking Mad website. They contacted me last month to see if I would like to link up with them and after a little persuasion (I was knee deep in a Spring/ Summer 2014 shoot – yep Christmas appears to finally be over) I said yes.
When I first went freelance I knew one of the writers at Baking Mad and she asked me if I had any cakes they could feature. I had only just started CakesBakesAndCookies.com back then so I am sure you can imagine I was thrilled to be asked. The cakes they chose to be featured were my Spiderman cake (which was the first ever cake I made for a non-friend/family member), the 40th Wedding Anniversary cake I made for my mum to take to her quilting class – all pretty with flowers and a two tier christening cake which if you follow me over on Facebook you will have seen a few times already!
So what was I going to do with the food colouring/ decorating and flavourings they sent me to play with? In a word nothing. “And why not?” I hear you cry. Well, because after flicking through the cute little recipe booklet that accompanied the goodies I spotted this cheese and mustard scone recipe and I knew I had to bake and eat a lot of them. I also had to share it with you guys too. (I’ll be playing with the delivery another day.. I promise)
I totally love scones so it was a no brainer for me. Who can resist a cheese and mustard scone? I mean really? I think a cheese scone is my favorite type of scone. So here it is….
The Baking Mad Cheese and mustard scone recipe
- 225 g plain flour
- 1 tspBaking Powder
- 50 g Unsalted Butter chilled and diced
- 1 tbsp Thyme Leaves (I used dried herby ones)
- 1/2 tsp Mustard Powder ( I used real mustard)
- pinch of Salt and pepper
- 50g Cheddar Cheese extra mature, grated
- 25g Parmesan grated ( I didn’t have any so I put a bit extra cheddar in there)
- 3 tbsp Buttermilk plus a little extra to glaze
- 2 Eggs medium, free range
How to make cheese and mustard scones
- Preheat the oven to 180c fan oven 160c gas 4.
- 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.
- Add the thyme, mustard, seasoning and the grated cheddar and three quarters of the parmesan and mix lightly.
- 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.
- 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. Lightly brush the scones with a little buttermilk and sprinkle with the remaining parmesan and black pepper.
- Bake for 20 minutes. Let the scones cool slightly, serve warm with an extra wedge of British cheese and chutney.
So, what’s your favorite scone recipe? I bet you’ll find it over on BakingMad.com. They have everything over there!
P.S. If you are a certain friend who lives up the road to me and you happen to be reading this – I know that I owe you a batch of these and a cuppa!