- 8 ounces self rising flour
- 1 ounce butter at room temperature
- 4 ounces Cornish Blue cheese
- 1/2 cup buttermilk
- pinch of salt
- pinch of cayenne pepper
- pinch of mustard powder
Sieve the flour into a bowl and add salt, pepper, and mustard. Rub in the butter to form breadcrumbs.
Remove cheese directly from fridge; remove the rind and grate coarsely (save some to sprinkle on top). Rub this into the breadcrumbs leaving the lovely small chunks of cheese to melt into the scones when baked.
Add the buttermilk and gently knead into a soft dough. Turn onto a floured board and roll out to a thickness of about 1 inch.
Take a 2 1/2 inch cutter, dip it into flour (so it doesn't stick) and cut out the scones. Reform the cuttings, roll out, and cut more scones to use all the dough.
Place the scones on a greased baking sheet and brush with milk, then sprinkle the remaining cheese on top.
Bake for 15-16 minutes at 425 F.
Serve warm and buttered. For a real treat, try with a slice of grilled bacon in the middle!
Original recipe and image source: Cornish Cheese Company