Cheese and Chive Scones with Mustard Mayo
These fluffy cheddar and chive scones are served with a tangy mustard mayonnaise dressing. Perfect for brunch, picnics, or alongside ham hock terrine or as a side with the comforting earthy carrot soup.
Ingredients
For the Scones:
- 450 g self-raising flour plus extra for dusting
- 1 tbsp baking powder
- 1 tsp sea salt
- 120 g unsalted butter
- 150 g cheddar finely grated
- 3 tbsp chives chopped
- 350 ml whole milk
- 1 egg beaten
For the Mustard Mayonnaise:
- 2 egg yolks
- 1 tbsp wholegrain mustard
- 1 tsp mustard powder
- 200 ml vegetable oil
- Lemon juice to taste
Instructions
Make the Dough for the Scones:
- Preheat the oven to 180°C.
- In a food processor, combine the flour, baking powder, salt, and butter, pulsing to a sandy consistency.
- Add the chives and three-quarters of the grated cheese, then pulse to combine.
- Gradually add the milk, pulsing until a dough forms (you may not need all the milk).
- Shape the dough into a ball, place in a bowl, cover with a tea towel, and leave to rest for 20 minutes.
Shape and Bake the Scones:
- On a lightly floured work surface, roll out the dough to a thickness of 3.5cm.
- Use a 7cm round cutter to stamp out 8-10 scones.
- Transfer the scones to a baking tray lined with baking paper.
- Brush the tops with beaten egg and sprinkle over the remaining cheese.
- Bake for 8-10 minutes, or until golden on top.
Prepare the Mustard Mayonnaise:
- In a food processor, blitz the egg yolks, wholegrain mustard, and mustard powder until pale and smooth.
- With the motor running, slowly pour in the vegetable oil until emulsified. (If it starts to split, add a splash of cold water.)
- Season to taste with salt and lemon juice.
Serve:
- Slice the scones in half, spread generously with the mustard mayonnaise, and add a slice of terrine on top.
- If served with Ham Hock Terrine, allow the terrine to come to room temperature before slicing.