These are the tastiest cheese scones I have ever made. It was the first time I have used buttermilk in the mix and I think this is what made all the difference.
I love the crust even more than the insides of scones so I roll the dough out rather thinly, about 1 cm instead of the usual 2cm. They go further this way as well,There were 20 in this batch.
2 cups of self-raising flour
1/2 teaspoon of baking powder
Pinch of Salt
60 gm of butter ( straight out of the fridge)
1 teaspoon of dijon mustard
1/2 cup of tasty cheddar (grated)
3/4 cup of buttermilk ( I used The Cheese Barn, Organic Buttermilk Yoghurt)
Grate the butter and put on a flat plate in the freezer,
Leave to chill for about 10 minutes.
Sift the flour,baking powder, sugar and salt into a bowl. Add the butter and rub into the flour using fingertips until the mixture resembles fine breadcrumbs.
Stir in the buttermilk, mustard and cheese with a knife.
Knead gently and quickly just until the mixture comes together.(overworking spoils scones)
Roll out (on a lightly floured surface) about 1 cm thick .
Cut into 20 pieces and put (not touching) on a baking paper lined oven tray.
Bake for 10-12 minutes at 220 C/200C fanforced. They should be golden and crisp on the outside, tender and moist but not soggy within.