Ingredients
| FOR THE SCONES | |
| 400g self-raising flour | |
| ½ teaspoon baking powder | |
| ½ teaspoon salt | |
| ¼ teaspoon mustard powder | |
| 170ml double cream | |
| 170ml soda water | |
| 100g grated cheddar cheese | |
| 100g grated gruyère cheese | |
| 100g grated smoked pecorino cheese | |
| FOR THE MUSTARD CRÈME FRAÎCHE | |
| 50g crème fraîche | |
| 2 teaspoons Dijon mustard | |
| 2 teaspoons wholegrain mustard |
Instructions
| 1. | Heat the oven to 190°C fan bake. |
| 2. | In a medium-sized bowl sift together all the dry ingredients. |
| 3. | Add the cream and soda water to the bowl with the dry ingredients. |
| 4. | Add 50g of each of the cheeses and mix until combined just enough that there is no loose flour in the bottom of the bowl. |
| 5. | Lightly flour the work surface and tip the scone mixture out onto the bench. |
| 6. | Working with floured hands, bring the mixture together and give it a very light knead until all dough pieces have been worked into one whole. |
| 7. | Lightly dust the top of the dough and give it a pat down then, using a rolling pin and minimum pressure, roll out the dough to an even thickness of approximately 4-5cm (or the height of your cutter). |
| 8. | Flour the cutter and press it down sharply into the dough to obtain a nice, clean shape. |
| 9. | Place each scone on an oven tray lined with baking paper, with enough room between them to expand to twice their size. |
| 10. | Mix the ingredients for the mustard crème fraîche and season to taste. |
| 11. | Divide between the scones and smooth out a little leaving about 1cm free around the outside. |
| 12. | Mix the remaining cheeses and divide between the scones, piling it up in the centre and rounding it down around the edges. |
| 13. | Top each scone with a generous grind of freshly milled black pepper. |
| 14. | Bake for 8 minutes, then rotate the tray and bake a further 4 minutes. |
| 15. | The scones should be nicely browned on the outside and underneath and should feel light when placed in the hand. |
| 16. | Use a skewer or check one to ensure doneness and return to the oven for 2-3 minutes if required. |
Recipes Jack O’Donnell / Photography Amber-Jayne Bain
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