Ingredients
- self-raising flour 400g, plus extra for dusting
- butter 80g, chilled and cubed
- mature cheddar 150g, grated
- pecans 50g, toasted and chopped, plus extra for the tops
- English mustard powder 1 tsp
- cayenne pepper ½ tsp
- whole milk 200ml, warmed, plus extra for brushing
- runny honey to serve
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.
Nutritional Information
- Kcals 352
- Fat 18.6g
- Saturates 9.3g
- Carbs 35.2g
- Sugars 1.5g
- Fibre 2.1g
- Protein 10g
- Salt 1.2g
