I have been using the same scone recipe for years because it worked but then I stumbled upon a recipe that used double cream (Jo Wheatley) but as I didn't have any I tweaked the recipe to use plain yoghurt (which I did have) then I added cheese and mustard and it created the most amazing fluffy as a cloud scones.
Cheese Cloud Scones
100g (3 1/2 oz) strong white bread flour
1 teaspoon cream of tartar
1/2 teaspoon bicarbonate of soda
A pinch of salt
50g (1 3/4 oz) unsalted butter, chilled and diced
80ml (2.8 fl oz) plain yoghurt
60ml (2.1 fl oz) whole milk
1 teaspoon of lemon juice
60g (2 oz) cheddar cheese, grated plus a small handful extra
1 level teaspoon mustard powder
1 egg yolk, beaten
You will also need a baking tray lined with baking parchment and a 5cm (2 inch) round cutter
Preheat the oven to 210ºC/410ºF/gas mark 6.
Sift the flours, cream of tartar, bicarbonate of soda, mustard powder and salt together into a bowl.
Rub in the butter with your fingers until the mixture resembles fine breadcrumbs.
Gradually add the yoghurt, lemon juice, grated cheese and enough milk to bring the mixture together with a knife.
Finish by bringing together with your hands.
Turn out on to a lightly floured work-surface and give the mixture a little knead for 20 seconds, any more will make tough scones, then roll out the dough to a thickness of 2-3cm.
Using the cutter, cut into rounds Never twist the cutter, this hinders the raising process and put them onto the prepared baking tray. Sprinkle the extra grated cheese on top of each scone and you can add a dusting of paprika too if you wish.
Bake on the middle shelf of the preheated oven for 12-14 minutes. Cool on a wire rack until ready to eat.
1 egg yolk, beaten
You will also need a baking tray lined with baking parchment and a 5cm (2 inch) round cutter
Preheat the oven to 210ºC/410ºF/gas mark 6.
Sift the flours, cream of tartar, bicarbonate of soda, mustard powder and salt together into a bowl.
Rub in the butter with your fingers until the mixture resembles fine breadcrumbs.
Gradually add the yoghurt, lemon juice, grated cheese and enough milk to bring the mixture together with a knife.
Finish by bringing together with your hands.
Turn out on to a lightly floured work-surface and give the mixture a little knead for 20 seconds, any more will make tough scones, then roll out the dough to a thickness of 2-3cm.
Using the cutter, cut into rounds Never twist the cutter, this hinders the raising process and put them onto the prepared baking tray. Sprinkle the extra grated cheese on top of each scone and you can add a dusting of paprika too if you wish.
Bake on the middle shelf of the preheated oven for 12-14 minutes. Cool on a wire rack until ready to eat.
Is there anything else I could use to replace the mustard powder. I am deathly allergic to all parts of the mustard plant. I can't even touch a person who has eaten mustard if they are perspiring, as I break out in hives.
ReplyDeleteIs there anything else I could use to replace the mustard powder. I am deathly allergic to all parts of the mustard plant. I can't even touch a person who has eaten mustard if they are perspiring, as I break out in hives.
ReplyDeleteHi Kim
ReplyDeleteYou could replace the mustard powder with paprika or dried herbs (parsley or oregano would work well) or you could use half a teaspoon of black pepper or just leave the mustard out. Hope that helps.
Hi Kim
ReplyDeleteYou could replace the mustard powder with paprika or dried herbs (parsley or oregano would work well) or you could use half a teaspoon of black pepper or just leave the mustard out. Hope that helps.