CHEDDAR, GRUYÈRE & SMOKED PECORINO SCONES WITH MUSTARD CREME FRAICHE

Jack O'Donnell

Makes

7

Preparation

30 mins

Cook

12 - 15 mins

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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