In Go Local

Makes: 10 – 12


  • 450g cake flour
  • 30ml baking powder
  • 5ml salt
  • 120g cold butter, cut into cubes
  • 200g cheddar cheese, grated
  • 30ml fresh chopped herbs
  • 180ml maas
  • 60ml milk
  • 1 egg
  • 5ml Staffords Dijon mustard
  • 15ml Staffords VIP Sauce
  • 1 egg, lightly beaten with 15ml milk


To serve:

  • cheddar cheese, slices
  • Staffords apple jelly
  • seasonal fruit, such as nectarine, sliced
  • micro herbs



  1. Preheat the oven to 210°
  2. Sift the flour, baking powder and salt together in a bowl.
  3. Rub the cold butter in between your fingertips, until the mixture resembles breadcrumbs. Add the cheese and herbs and gently combine.
  4. Lightly whisk the maas, milk, egg, mustard and VIP Sauce together.
  5. Add the wet mixture to the dry ingredients and combine as gently as possible, until just combined. Tip onto a floured surface and use a cutter to cut out 5-6cm rounds.
  6. Transfer the scones to a baking sheet and brush the tops of the scones with some of the beaten egg mixture.
  7. Bake for 10-12 minutes, or until just golden.
  8. Serve warm or at room temperature, topped with some slices of cheese, apple jelly, fresh seasonal fruit and some micro herbs.
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