• Makes 14

    1. Preheat oven to 210°C (450°F). Line baking tray with grease-proof paper.
    2. Put Macphie Scone Mix and water, mustard & seasoning into a mixing bowl and mix for 1 minute on a slow speed. Scrape down, then mix for 1 minute on a medium speed.
    3. Mould dough into a ball then rest for a few minute under a piece of grease-proof paper.
    4. Using a rolling pin, roll dough out to 15mm thick, then cut using a 75mm round cutter (to weigh 100g each). Scrap dough can be re-used but needs to be rested for a few minute before re-using.
    5. Transfer scones onto a baking tray, space evenly to allow for flow during baking. Leave to rest for 15 minutes before using the beaten egg to glaze.
    6. Sprinkle grated cheese on top on each scone.
    7. Bake for 12-14 minutes until golden brown  and sound hollow when tapped on the top.
    8. Allow to cool before serving.

    StorageStore in an airtight container and best eaten on the day of baking.


  • 1000g Macphie Scone Mix
  • 420g cold water
  • 70g grated cheese
  • 3g mustard
  • 1 egg beaten (to glaze)
  • Salt & Pepper to taste