- FOR THE SCONES:
- 450g self-raising flour
- 1 heaped tsp baking powder
- 125g butter, cold
- 200g cheddar
- A small handful of rosemary, leaves only
- 3 eggs
- 150ml buttermilk (or a 50/50 mixture of Greek style yogurt and milk)
- A splash of milk
- FOR THE FILLING:
- 125g butter, room temperature
- 2 tbsp wholegrain mustard
- A small handful of flat leaf parsley, leaves only
- Freshly ground pepper
- 3-4 slices cooked ham
Prep: 20 mins | Cook: 10-12 mins
1. Warm your oven to 220°C/Fan 200°C/Gas 7. Line a large baking tray with baking paper.
2. Sift the flour and baking powder into a large bowl. Coarsely grate in the cold butter. Rub the flour and butter together with your fingertips till they have the texture of breadcrumbs. Incorporate as much air as possible by lifting your hands high out of the bowl when rubbing, and letting the flour/butter crumbs fall back into bowl.
3. Finely grate 2/3 of the cheddar into the flour/butter mixture and stir together with a fork. Add a good pinch of salt and pepper. Finely chop the rosemary leaves and add them to the mix.
4. Beat 2 eggs together then use a fork to mix them into the bowl. Add the buttermilk or yogurt mixture.
5. Gently incorporate all the ingredients together – don't knead it as you would with bread. Tip the mixture onto a lightly floured surface and gently press down till about 2.5cm thick.
6. Cut the scones out with an 8cm cutter – you should have about 12 scones. You can bring together the scraps of dough once, but do this with care or you'll end up with rock cakes.
7. Beat the remaining egg with a splash of milk and use the mixture to brush the tops of the scones. Take care not to brush the sides or they won't rise. Finely grate and sprinkle over the remaining cheddar.
8. Slide the scones into the hot oven for about 10 minutes till the bottoms and tops are golden.
9. While the scones are cooking, mix together the room temperature butter and the mustard. Finely chop the parsley leaves and add them with a good crack of black pepper. Stir to combine.
10. Take the scones out of the oven and leave them to cool on a wire rack.
11. When cool, carefully split the scones open. Spread the mustard butter generously over both sides and top with slices of ham.
12. All Scone
These scones are best enjoyed on the day they're baked. You can store them in an airtight container for up to 2 days. Refresh them by popping them in the oven till warmed through. Any left over butter will keep in the fridge for up to 1 week, or in the freezer for 1 month.