Cheese and Mustard Scones Recipe

I bake a lot in the winter, especially on Sunday mornings. It's when I have the time, and when I make a big hearty breakfast that keeps us full until dinner which we usually have at 8pm.

Cheese & Mustard Scone ©

This week I made scones, and wanted to punch up the flavour profile on my go to cheese scones recipe, so I added some cayenne pepper, dijon mustard and some extra old aged cheddar and boy did these pack a nice savoury punch.

Cheese & Mustard Scone ©

It was the perfect accompaniment to my eggs and bacon.


Cheese and Mustard Scones Recipe

yield: 12 Servings  prep time: 0 minute(s)
cook time: 0 minute(s)  total time: 0 minute(s)


2 cups
Flour - All purpose
2 tablespoons
Baking Powder
1⁄2 teaspoon
1⁄4 teaspoon
Cayenne Powder
1⁄2 cup
Butter, cold and cubed
1 cup
Cheese, extra aged cheddar
2 tablespoons
Dijon Mustard
1 cup
3 tablespoons


1. Preheat oven to 375F and line baking tray with parchment or grease and flour tray.

2. Combine flour, baking powder, salt and cayenne powder in a bowl then set aside.

3. Break off small pieces of butter, and rub into the flour mixture to make pea sized pieces. 

4. Add cheese, mustard, milk and mix together until combined, then roll out dough to desired thickness onto dry and floured surface. (I like a tall scone so I tend to roll mine out to 3/4 inch thickness.)

5. Cut into sizes of your choice then place on a parchment-lined tray. 

6. Brush tops of scones with egg wash and bake 15 - 20 minutes.  Serve hot, and freeze leftovers for future use.