Cheddar and pecan scones
- Preparation and cooking time
- Total time
- Easy
- Makes 9
Skip to ingredients
- 400g self-raising flourplus extra for dusting
- 80g butterchilled and cubed
- 150g mature cheddargrated
- 50g pecanstoasted and chopped, plus extra for the tops
- 1 tsp English mustard powder
- ½ tsp cayenne pepper
- 200ml whole milkwarmed, plus extra for brushing
- to serve runny honey
Nutrition: per serving
- kcal352
- fat18.6g
- saturates9.3g
- carbs35.2g
- sugars1.5g
- fibre2.1g
- protein10g
- salt1.2g
Method
step 1
Heat the oven to 220C/fan 200C/gas 7. Put the flour and 1/2 tsp of salt in a food processor. Add the butter then pulse until the mixture resembles rough breadcrumbs. Tip into a large bowl and stir in 100g of the cheese, the pecans, mustard and the cayenne. Gradually add the milk and form into a soft dough, but don’t over-knead as this will make the scones tough.
step 2
Gently pat out the dough on a floured worksurface until 3cm thick and cut into rounds with a 7cm cutter (re-roll any scraps). Brush the tops with milk, bake for 10 minutes, then sprinkle with the rest of the cheese and a few more chopped pecans, and cook for 6-8 minutes more or until golden and cooked through.
