Mustard, Cheese and Chive Jubilee Scones 

Cheese and Chive Scones

  • 12 Minutes 
  • 20 Minutes 
  • 20 Minutes


  • 510 grams plain flour
  • 2.25 teaspoons baking powder
  • 1.5 teaspoon Colman's Mustard Powder
  • 1 pinch salt
  • 65 grams diced butter
  • 380 grams grated cheddar
  • 4.5 tablespoon finely chopped chives
  • 300 millilitres semi-skimmed milk
  • 1 egg yolk


  1. Preheat your oven to 220c.

  2. Sieve the flour, Colman's mustard powder and baking powder together.

  3. Rub in the diced butter till the mixture resembles fine bread crumbs.

  4. Add the grated cheddar & chives to the flour mix, then gradually add the milk until you have a soft but not wet dough, all the milk may not be required.

  5. On a floured surface roll out to 2.5cm thickness. Cut out scones with a 50mm ring. Re roll left over pieces. Remember to handle and rework your dough as little as possible. This gives the best rise and texture.

  6. Bake in oven at 220c for 12-14 minutes. For the last 5 minutes brush with and egg wash (1 egg yolk beaten with a pinch of Colman's mustard powder)

  7. Leave to cool on wire rack for 10 minutes. Enjoy as part of a delicious afternoon tea!