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Montgomerys cheddar scones
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A spike of English mustard brings out the sweet punchy flavour of Montgomery Cheddar. Serve the scones warm from the oven, spread with a little butter and filled with cress and extra grated cheese. They are best enjoyed freshly baked, but can be stored for up to a day in an airtight container.

Montgomerys cheddar scones


Preheat the oven to 220°C/425°F/gas mark 7. Lightly butter a flat baking tray or cover it with baking parchment.

In a large bowl, rub the butter into the flour until the mixture resembles breadcrumbs. Stir in the baking powder and the cheese. In a separate bowl, beat together the buttermilk, egg and mustard with a pinch of salt, then make a well in the centre of the flour mixture and use a knife to stir all the ingredients together to make a soft dough.

Tip out the dough, lightly knead it on a floured board and roll it out to a 2,5 cm thickness. Stamp out rounds using a 5 cm cutter, transfer them to the baking tray and brush the tops with milk.

Bake in the oven for about 15 minutes until well risen and golden. Cool until warm on a wire rack.








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