{"id":3294,"date":"2025-01-19T18:00:03","date_gmt":"2025-01-19T18:00:03","guid":{"rendered":"https:\/\/www.haimangiato.com\/?p=3294"},"modified":"2025-01-19T18:35:23","modified_gmt":"2025-01-19T18:35:23","slug":"mature-cheddar-and-mustard-scones","status":"publish","type":"post","link":"https:\/\/www.haimangiato.com\/pl\/mature-cheddar-and-mustard-scones\/","title":{"rendered":"Mature Cheddar and Mustard Scones"},"content":{"rendered":"<p class=\"p1\"><span class=\"s1\">The recipe below is a slightly simpler variation of the <a href=\"https:\/\/www.haimangiato.com\/stilton-cheddar-walnut-and-pear-scones\/\" rel=\"noopener\" target=\"_blank\">scones with Stilton cheese and walnuts<\/a>, nonetheless, still divine and I bake them both equally often. They reheat very well in the oven (covered with aluminium foil) maintaining their fluffy and soft texture, making them even more desirable to bake. <\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">The key to delicate and puffy scones is to handle the dough as little and as gently as possible!<\/span><\/p>\n<p class=\"p1\"><em><span class=\"s1\">Ingredients:<\/span><\/em><\/p>\n<p class=\"p1\"><span class=\"s1\">For 8 scones using a cutter 6 cm in diameter.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">If you don\u2019t own a cutter I\u2019d suggest to roll out the dough into a thick log, divide it into 10 equal parts and roughly shape each part into a ball.<\/span><\/p>\n<ul>\n<li class=\"p1\"><span class=\"s1\">250 g of self raising flour<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">1 teaspoon of baking powder<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">65 g of cold butter, cubed<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">1\/2 a tablespoon of sugar<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">1\/2 of a good pear, (sweet and not too soft), peeled and chopped<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">125 g of grated mature Cheddar cheese, plus some more to sprinkle on top<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">1 large egg<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">1 teaspoon of powdered mustard (paprika or a few pinches of cayenne pepper if powdered mustard is hard to find)<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">a good pinch of salt <\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">black pepper, 5-6 grindings of the pepper mill<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">100-120 ml of milk, full fat<\/span><\/li>\n<\/ul>\n<p class=\"p1\"><span class=\"s1\">Preheat the oven to 190 C, Fan.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Line a large baking tray with a sheet of greaseproof pepper and dust it with some flour. <\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Sift the self raising flour with the baking powder and the sugar into a large mixing bowl. <\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Add the butter and rub in using your finger tips until the mixture resembles fine bread crumbs. Don\u2019t rush this process and handle the ingredients with delicacy.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Stir the grated Cheddar, mustard powder, salt and pepper.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Beat the egg in a small bowl or a glass, reserve one teaspoon of it (you\u2019ll need it for glazing with a few drops of the milk) and pour it along with most of the milk into the mixing bowl. Gently mix the dough and the liquids using your hands (I like to stir the ingredients with a finger first) to make a soft dough.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Add the chopped pear and knead everything gently.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">If needed add a little bit more of milk or flour, bearing in mind that the dough should be sticky.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Turn the dough out onto a dusted with flour work surface.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Very gently roll it out to the thickness of roughly 4 cm.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Stamp out the scones using the cutter. Knead the trimmings and stamp out more scones; repeat until you\u2019ve used up all of the dough.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Place the scones onto the prepared baking tray, leaving some space between them.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Mix the reserved beaten egg with a few drops of milk. Brush the tops of the scones (not the sides which may stop the sones from rising) with the glaze and top them with some grated Cheddar.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Bake in the preheated oven for 20-25 minutes until well risen and golden brown.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Enjoy the the scones still warm with cold butter, or even better with cream cheese and smoked salmon or crispy bacon, seasoned with more black or cayenne pepper and freshly chopped chives.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>The recipe below is a slightly simpler variation of the scones with Stilton cheese and walnuts, nonetheless, still divine and I bake them both equally often. They reheat very well in the oven (covered with aluminium foil) maintaining their fluffy and soft texture, making them even more desirable to bake. The key to delicate and &hellip; <\/p>\n<p class=\"link-more\"><a href=\"https:\/\/www.haimangiato.com\/pl\/mature-cheddar-and-mustard-scones\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Mature Cheddar and Mustard Scones&#8221;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":3318,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[9],"tags":[520,521,506,517,518,519],"acf":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts\/3294"}],"collection":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/comments?post=3294"}],"version-history":[{"count":3,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts\/3294\/revisions"}],"predecessor-version":[{"id":3332,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts\/3294\/revisions\/3332"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/media\/3318"}],"wp:attachment":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/media?parent=3294"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/categories?post=3294"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/tags?post=3294"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}