Chive and Cheddar Scones with Mustard Mayonnaise Dressing
Chive and Cheddar Scones with tangy mustard mayo, perfect with ham hock terrine—an ideal dish for casual gatherings or an impressive starter.
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:
- Allow the terrine to come to room temperature before slicing.
- Slice the scones in half, spread generously with the mustard mayonnaise, and add a slice of terrine on top.
- Enjoy your delicious Ham Hock Terrine with Chive Scones and Mustard Mayonnaise!