Herb and Cheese Scones

Instructions

1. Step 1

   Preheat the oven to 220°C and line a baking sheet with parchment paper.

   Cookware: baking sheet, parchment paper

2. Step 2

   Whisk the flour, baking powder, mustard powder, salt, and black pepper together in a large mixing bowl.

   Ingredients used: 300.0 gr All-Purpose Flour, 12.0 gr Baking Powder, 4.0 gr Fine Salt, 1.0 gr Ground Black Pepper, 4.0 gr Mustard Powder

   Cookware: mixing bowl

3. Step 3

   Add the cold butter and rub it into the dry ingredients until the mixture resembles coarse crumbs.

   Ingredients used: 75.0 gr Unsalted Butter

   Cookware: mixing bowl

4. Step 4

   Stir in 100 gr of the cheddar along with the chives and parsley.

   Ingredients used: 100.0 gr Cheddar Cheese, 12.0 gr Chive, 8.0 gr Parsley

   Cookware: mixing bowl

5. Step 5

   Pour in ¾ cup (170 ml) of the milk and mix gently with a table knife until a soft, slightly shaggy dough forms.

   Ingredients used: 170.0 ml Whole Milk

   Cookware: measuring jug, mixing bowl, Table knife

6. Step 6

   Bring the dough together gently in the bowl, transfer it to the lined baking sheet, and pat it into a 2.5 cm-thick round. Cut the round into 8 wedges and separate them slightly.

   Cookware: baking sheet, mixing bowl, Table knife

7. Step 7

   Brush the tops with the remaining 2 tsp (10 ml) milk and scatter over the remaining 20 gr cheddar.

   Ingredients used: 20.0 gr Cheddar Cheese, 10.0 ml Whole Milk

   Cookware: baking sheet, measuring jug

8. Step 8

   Bake at 220°C for 15–18 minutes, until well risen, golden, and set in the centers.

   Timer: 15 min (fixed)

   Cookware: baking sheet

9. Step 9

   Transfer the scones to a cooling rack and cool for at least 5 minutes before serving.

   Timer: 5 min (fixed)

   Cookware: cooling rack