Cheddar and mustard scones (Ovenly)

Ingredients for 8 scones

3 cups all-purpose flour

11⁄2 tablespoons baking powder

1 tablespoon sugar

11⁄4 teaspoons salt

1⁄2 teaspoon mustard powder

112g unsalted butter, chilled and cut into small cubes

112g shredded cheddar cheese

3 tablespoons wholegrain mustard (I used Maille)

11⁄2 cups chilled heavy cream + more for brushing

Coarse sea salt and freshly cracked black pepper for garnish

Method:

Preheat the oven to 200 degrees c.

In a large bowl, whisk together the flour, baking powder, sugar, salt and mustard powder.

Quickly cut the cold butter into small cubes and add to your flour mix. Rub the butter into the flour until it resembles coarse meal.

Using a large fork or a wooden spoon, mix the white cheddar into the flour-butter mixture.

Combine the cream and mustard into a bowl and stir. Then mix this into the flour-butter mixture with a large wooden spoon until the dough begins to come together.

The flour-butter mixture should not be fully incorporated at this point, and do not overmix.

Transfer the dough and any loose floury bits to a floured surface.

Quickly knead the dough until it comes fully together, and then flatten it with the palms of your hands (the shape does not matter at this point).

Fold the dough in half, give it a quarter turn and then flatten it again. Repeat this process 3 more times.

Flour your surface once more, and then shape the dough into a 3⁄4-inch-thick round that is 6 inches in diameter. Use a bench scraper or a knife to cut the dough into 4 equal triangles. Then cut those in half to make 8 even triangles. Place the triangles on a tray lined with baking paper that will fit in the freezer.

At this point, Ovenly recommend placing the tray in the freezer for 10 minutes. This will help the scones firm up and retain their shape during baking.

Once removed from the freezer, brush with cream, salt and pepper, I added grated cheese on mine too, the choice is yours.

Bake for 18 to 20 minutes, or until the tops are golden brown and a toothpick inserted in the center of the scones comes out clean. Cool the scones on a wire rack.

Serve warm with butter, jam, honey or soups.

Enjoy eating.