Cheesey Mustard Scones

lovely any time of dayI made a delicious barley carmelized onion soup the other day (a Deborah Madison recipe) and I was looking for a good bread to go along with it. I came across this recipe in a book called the Cheese Bible. I liked the sound of a savory cheesy scone to go with my hearty vegetable soup. And I surely enjoyed the results! These scones are light and crispy on the outside and creamy and buttery in the middle. They have a good mustard kick to them too! This recipe makes 12 scones.

For the Scones:

  • 2 1/4 cups self rising flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 tablespoons butter
  • 1 1/2 cups aged cheddar, grated
  • 1 tablespoon whole grain mustard
  • 2/3 cup yogurt (may substitute milk or buttermilk)
  • 1 egg yolk

To Make the Scones:

  1. Preheat the oven to 425 degrees.
  2. Whisk the flour, baking powder, and salt in a large bowl.
  3. Cut in the butter until it resembles small crumbs.
  4. Stir in the cheese, set aside.
  5. Whisk together the mustard and yogurt in a small bowl.
  6. Stir the wet ingredients into the dry ingredients until just mixed.
  7. Knead the dough on a lightly floured surface.
  8. Pat the dough down to 3/4 inch thick.
  9. Cut out dough with cookie cutters.
  10. Whisk the egg yolk with 1 teaspoon water in a small cup.
  11. Brush the egg glaze onto the dough.
  12. Place dough on ungreased cookie sheet.
  13. Bake for 10 minutes or until risen and golden.
  14. Cool on a rack.
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