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