A pinch of mustard really helps bring out the flavour of the cheese. Don’t worry, it won’t add heat to your scones. (Cooking time includes 2 hours 15 minutes for the jam, the scones take only 20 minutes)
- Freeze it
- 500g plain flour
- 1 tbsp baking powder
- 300g Pilgrims Choice Mature Cheddar, grated
- ½ tsp dried mustard powder
- 2 tbsp mild olive oil
- 1 large egg
- 350ml milk, plus extra for glazing
For the tomato jam
- 2 kg ripe tomatoes
- 1 onion, peeled and finely chopped
- 3 tbsp sundried tomato paste
- 250g Demerara sugar
- 120ml cider vinegar
- 1 tsp mustard seeds
- 25g butter
- To make the scones, heat the oven to 200°C/180°C fan/Gas 6. Sift the flour into a large mixing bowl with the baking powder and stir in the grated cheese and mustard powder. Beat together the oil, egg and milk and pour over the dry ingredients then, using clean hands, bring the mixture together, adding a little more milk if necessary so you have a soft dough.
- Lightly roll the dough out on a clean surface dusted with flour to 2cm thick and stamp out 12 x 5cm scones .
- Brush the tops with milk and bake for 20 minutes until well risen and golden. Allow to cool on a wire rack. The scones will keep in an airtight box for up to three days.
- To make the tomato jam, place the tomatoes in a large bowl, cover with boiling water and allow to stand for 5 minutes or until the skins blister. Drain and peel the skins off.
- Chop the tomato flesh roughly and place in a large pan with the onion, tomato paste, sugar, cider vinegar, mustard seeds and 1 tsp salt. Cook over a low heat, stirring until the sugar dissolves. Allow to bubble gently for 2 hours, stirring from time to time until thick and syrupy. Remove from the heat and stir in the butter. Spoon into a large sterilised kilner-style jar and seal.
Per scone: calories 292 (15%), sugar 2g (2.2%), fat 13g (19%), saturates 6.6g (33%), salt 0.8g (13.3%) of your guideline daily amount
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