Baking

Double cheese and mustard ploughman’s scones

Name: Matt Moran's double cheese scones recipe
Yield: 24
Ingredients: 200g self-raising flour; 100g plain flour; 2 spring onions, thinly sliced; 1/2 tsp smoked paprika; 100g chilled unsalted butter, coarsely grated; 40g cheddar cheese; 40g parmesan; 210ml cold milk, plus extra, to brush; 1 tsp hot English mustard, plus extra, to serve; Ham, pickled onions, cornichons and fresh cherry tomatoes, to serve; 40.00 ml extra virgin olive oil; 1/2 red onion, finely chopped; 1 garlic clove, crushed; 200g each red grape tomatoes and yellow grape tomatoes, halved; 2 thyme sprigs, leaves picked, plus extra, to scatter; 20.00 ml caster sugar; 40.00 ml red wine vinegar

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https://healthimprovements.info/recipes/easy-double-cheese-scones-recipe-mustard/gusw70j7 — Double cheese ploughman's scones

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by Matt Moran

Chef and delicious. Produce Awards judge

Sep 01, 2019

We've taken the best parts of a ploughman's board and turned it into scones. You’ll need to start this recipe a day ahead to make the relish, and you'll need a 4cm round pastry cutter.

1 1/3 cups (200g) self-raising flour
2/3 cup (100g) self-raising wholemeal flour
2 spring onions, thinly sliced
1/2 tsp smoked paprika
100g chilled unsalted butter, coarsely grated
1/3 cup (40g) coarsely grated vintage cheddar, plus extra slices, to serve
1/2 cup (40g) finely grated parmesan, plus extra, to scatter
210ml cold milk, plus extra, to brush
1 tsp hot English mustard, plus extra, to serve
Ham, pickled onions, cornichons and fresh cherry tomatoes, to serve

Cherry tomato relish

2 tbs extra virgin olive oil
1/2 red onion, finely chopped
1 garlic clove, crushed
200g each red grape tomatoes and yellow grape tomatoes, halved
2 thyme sprigs, leaves picked, plus extra, to scatter
1 tbs caster sugar
2 tbs red wine vinegar

Method

1.

For the tomato relish, heat oil in a large saucepan over medium-high heat. Add onion and garlic and cook for 4-5 minutes, until onion is softened. Add tomato and thyme, and cook, stirring, for 4-5 minutes, until tomato breaks down. Add sugar and half the vinegar, season. Simmer for 2-3 minutes, until thick. Remove from heat, stir in remaining vinegar and transfer to a sterilised jar. Cool to room temperature, then chill overnight for flavours to develop.
2.

Preheat oven to 200°C/180°C fan-forced. Line a baking tray with baking paper. In a large bowl, combine flours, spring onion, paprika and 1 tsp salt flakes and season with freshly ground black pepper. Add butter and cheeses, and mix using a butter knife (lumps of butter are okay).
3.

Place milk and mustard in a bowl and whisk to combine, add to dry ingredients. Using a butter knife, mix to form a shaggy dough. Turn onto a lightly floured surface and knead until smooth (but don’t overwork).
4.

Roll out to 2cm thick, then use a floured 4cm round cutter to cut out rounds. Gently press leftover dough together and cut out more rounds (discard any remaining dough). Place scones on prepared tray and arrange close together so they remain upright.
5.

Brush tops with extra milk, scatter with extra parmesan and thyme, and season. Bake for 15-20 minutes, until golden brown. Cool on a wire rack for 15 minutes, then halve.
6.

Serve scones with relish, cheddar, ham, pickled onion, cornichons, cherry tomatoes and extra mustard alongside.