It's FINALLY spring here! Actually this week is supposed to be in the 70's all week, so we kind of went from the end of winter straight to summer but I am not mad about it. Our place is really coming together and it's so nice to feel like we have a little home here. We just need to obtain a dining table soon. So if you have any leads of that, bring them to us. Conor got some really rad hairpin legs to build our own so really we just need a top surface that is cool enough for us to dine on. That is pretty much the last big thing that we need!
This may sounds silly but not having something like a rug or a lamp really makes you think about lamps and rugs in general WAY too much. I don't think I ever had to buy a lamp...they were always just kinda there. Now I think most lamps look weird and want none of them..I just want soft pretty light all the time and it's hard to get that from any plain old lamp. End lamp rant. I'm pretty tired. SCONES!
I've made these a handful of times now and each time I have demonstrated great will power by not eating ALL of them. They are just that good. The certain tang you get from the mustard and the sharpness of cheddar all in one magical fluffy flakey morning breakfast treat is just really awesome. They are from the beautiful Ovenly cookbook, which is just out of this world good. I want to bake everything in it and then have a giant brunch party and then take a nap for the rest of the day and dream of all the delicious treats.
adapted from the Ovenly book!
cheddar mustard scones:
3 cups flour
1 1/2 tablespoons baking powder
1 tablespoon sugar
1 1/4 teaspoons salt
1/2 teaspoon mustard powder
8 tablespoons chilled unsalted butter, cut into small cubes
1 cup shredded white cheddar cheese
3 tablespoons whole grain mustard (Ovenly recommends Tins or Maille's, both are pretty easy to find at your local grocery store)
1 1/2 cups chilled heavy whipping cream + more for brushing on top
sea salt and black pepper for the top
Preheat oven to 425.
Whisk together the first five dry ingredients in a large bowl. Next, using your fingertips or a pastry cutter quickly cut the butter into the dry mixture. You want it to look like a coarse meal, with mostly small bits of butter, but some larger are okay.
Mix the cheese into the dry mixture with a wooden spoon. Stir in the whole grain mustard and till evenly mixed in, lastly stir in chilled cream. The mixture should still be a little lumpy and not all together.
Turn the mix out on to a floured surface and gently (and quickly!) knead it together, turning it a quarter each time. Do this about 3 times so the mix is all together and no loose flour remains. Flatten out to a long rectangle roughly 1/2'' thick, and cut into 12-14 squares. You could also roll the dough out to a circle and cut into triangles, what ever shape tickles your fancy!
At this point it is recommended to stick them in the freezer on your prepared baking sheet for at 15 minutes so they can firm up. It's not absolutely necessary but I feel like it makes a difference! Take the scones out of freezer then brush with heavy cream and sprinkle with salt and pepper.
Bake in preheated oven for 18-20 minutes, or till the tops are golden brown and a toothpick comes of clean from the middle. Cool on a wire rack.
Look at those layers!
Sweet cheddar and mustard dreams! :)