Flaky Cheese and Chive Scones with Maille Mustard
Ingredients
- 250 g pastry flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp coconut sugar
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1/4 tsp garlic powder
- 1/4 tsp cayenne pepper
- 1/2 cup cold unsalted butter, cubed
- 1 cup vegan cheddar cheese, grated
- 1 Tbsp Maille Wholegrain Mustard
- 1/4 cup nutritional yeast
- 1/3 cup fresh chives, chopped
- 3/4 cup cold buttermilk, plus extra for brushing
- Egg wash - 1 egg plus 1 Tbsp water
Preparation
Preheat the oven to 220 ˚C. In a large mixing bowl, whisk the flour, baking powder, baking soda, sugar, salt, pepper and spices. Gently toss the chunks of butter into the flour mixture to coat. Press between your fingertips and incorporate with the flour until the butter is about pea-sized. Stir in the Maille Wholegrain mustard, cheese and chives.
Make a well in the centre and slowly add in the buttermilk. Stir until just combined.
Transfer to a lightly floured work surface, gather the dough and pat gently into a rectangle. Fold the dough over itself and then pat down and fold over again.
Pat the dough down gently to form a rectangle about 2.5 cm thick. Cut into 3 cm squares for about 8 small scones.
Place on a parchment lined baking tray, spaced 5 cm apart. Transfer to the freezer to let the scones chill for 10-15 minutes. Brush the tops with egg wash if you want them extra golden brown. Bake for 15 minutes or until golden brown.
Tips
The colder the butter the better. Frozen is best.
Be careful not to overmix the dough.
Always chill the dough before baking.
The fresher the better. Eat them immediately.
