Gemma brought these savoury scones along to our Inherited Bakes event in January 2014. They were based on the savoury scones she used to make with her grandmother as a child. They are flavoured with strong cheddar and mustard powder and best eaten with a generous slick of salted butter.
Gemma’s Cheese, Chive and Mustard Scones
250ml low-fat plain yoghurt
25ml whole milk
15g caster sugar
400g plain flour, plus extra for dusting
½ tsp fine salt
1½ tsp mustard powder
2 tsp cream of tartar
1 tsp bicarbonate of soda
50g salted butter
300g strong cheddar, grated
3 tbsp snipped chives
1 egg, beaten
Twist of black pepper
Preheat the oven to 220ºc. Line a baking sheet with greaseproof paper.
In a small bowl, mix together the yoghurt, milk and sugar and set aside.
Sift the flour, salt, mustard powder, cream of tartar and bicarbonate of soda into a large bowl. Rub in the butter with your fingers until the mixture resembles fine breadcrumbs. Stir in the cheese and chives.
Using a palette knife, stir in the yoghurt mixture until a sticky dough is formed. Use the moisture in the dough to pick up any loose bits of flour from the bottom of the bowl. Turn out on to a floured work surface and pat into a round approximately 4cm thick – try not to knead the mixture as this will create a tough texture. Cut the scones out using a metal cutter and place them on the baking tray. This mixture should yield about nine scones, but it will depend on the size of the cutter you use. Brush with the beaten egg and grind a little black pepper on the top and bake in the oven for 18-20 minutes until golden brown and risen.
More of Gemma’s recipes can be found on her blog, The Boozy Rouge.