I was recently contacted and asked if I would like to take part in the Maille Culinary Challenge, to use one of Mailles products to create a new recipe.  I don’t know about you, but when I think I Maille I just think of dijon or wholegrain mustard.  I was quite amazed to see the massive range of unique flavour combinations that they offer in their online boutique.  I also had no idea about the long heritage of Maille which actually goes back to 1720 when Antoine-Claude Maille invented the “Vinegar of the Four Thieves”, to save the inhabitants of Marseille from the ravages of the plague.

For my challenge I choose to experiment with the Citron et Harissa (Lemon and Harissa) and Dijon et Miel (Mustard with Honey).  My first recipe uses the Lemon and Harissa spiced mustard to make some Spicy Maille Cheese Scones.

I started the challenge by trying to add a little spice to a British favourite, the cheese scone.  Scones are usually made with a fluted round cutter but I came across these little star shapes first and thought they would be cute stacked one on top of the other.  I did wonder if they would be a little dry because of this but they were lovely and moist still and deliciously flavored with a bit of a spicy hit.

Here’s how to make my Spicy Maille Cheese Scones –
RECIPE INGREDIENTS:

Preheat the oven to 220 degC

• 1tsp Maille Lemon and Harissa Mustard
• 3oz (75g) hard cheese – I used a mixture of Cheshire and Mature Cheddar
• 2 1/2 – 3 tbsp buttermilk
• 2 tsp diced fresh or dried chives
•  6oz (175g) Self Raising Flour
• 1oz (25g) butter, plus extra for greasing
• 1 large egg
• 1/2 teaspoon salt

For the topping

• A splash of milk
• a handful of grated cheese

RECIPE INSTRUCTIONS:

1. Sift the flour into a bowl and add the mustard and salt
2. Add the butter and rub in by hand until the mixture resembles breadcrumbs
3. Gently mix in the chives and cheese
4. Next beat the eggs with the buttermilk
5. Gently add to the dry ingredients with a knife and if the mixture is too dry add 1/2 tbsp buttermilk)
6. Use your hands to bring the mixture together until it leaves the bowl clean
7. Roll out the dough 1.5cm thick on a lightly floured surface and cut your shapes. (I used a star cutter, and layered mine but you could cut thicker scones using a more traditional round fluted cutter)
8. Brush each scone with milk then stack them two high on a baking trap and sprinkle a little cheese on the top
9. Bake in the oven on a high shelf for 15-20 min until golden brown
10. Remove from oven and leave to cool before serving with butter.