My Favourite Three Cheese Scones

I absolutely love this cheese scone recipe. So much so, I wasn’t actually sure if I wanted to share it! They’re perfectly cheesy with a real depth of flavour from three types of cheese, mustard and worcestershire sauce. They get their beautiful shine from two egg washes. They make the perfect accompaniment to soup or a perfect snack, warm with salted butter.

Ingredients - makes 10
330g plain flour
1 tsp salt
20g caster sugar
20g baking powder
90g unsalted butter, cold - cubed
85ml whole milk
105ml buttermilk
20g english mustard
1 1/2 tsp worcestershire sauce
100g parmesan, grated
60g mature cheddar, grated
60g red leicester, grated
egg, for egg wash

Method
Prepare a two baking trays lined with baking paper. Place the flour, baking powder, salt, sugar and cubed butter into the bowl of a stand mixer fitted with a paddle. Mix the ingredients on low for 5 minutes until you have a crumble with no large chunks of butter. This can also be done by hand by rubbing the butter between your fingertips. In a jug, combine the milk, buttermilk, mustard and worcestershire sauce. Add this to the crumble and mix on low speed until it forms a dough. Add in the grated cheeses and mix to combine.

Tip the scone dough onto a lightly floured surface and knead for a couple of minutes until it is nice and smooth. Roll the dough out to approx. 1.5cm thickness. Cut out the scones using a 7.5cm round cutter. You can knead any scrap dough back together and re-roll it until it has been used up. Turn the scones upside down (so the bottom side is now the top) and arrange them on your baking trays, leaving an inch or two between them. Brush the tops with beaten egg, trying not to let any drip down the sides, and refrigerate for 1 hour.

Pre-heat the oven to 200°C. Take the scones from the fridge and brush the tops with egg wash again. Bake for 7 minutes before rotating the trays (for even baking) and continue to bake for a further 3 minutes. They should be golden brown and glossy. Remove from the oven and leave to cool. Best eaten on the day they’re made with salted butter. They can be kept in an airtight container, at room temperature, for up to 5 days.