Classic Scones with Mushrooms & Soured Cream - River Cottage

Ingredients

• 3 tablespoons olive or rapeseed oil
• 1 onion, finely diced
• 1 medium carrot, finely diced
• 1 celery stalk, finely diced
• A large knob of butter
• 700–750g mushrooms, thickly sliced
• 1 large garlic clove, finely chopped
• 1 teaspoon roughly chopped thyme (optional)
• 150ml red wine
• 250ml vegetable stock
• Sea salt and freshly ground black pepper
• 175g self-raising flour
• ½ teaspoon salt
• 75g chilled butter, diced
• 1 teaspoon English mustard powder
• 75g mature Cheddar or other well-flavoured hard cheese, grated
• 1 large egg
• 150ml milk
• Soured cream (or plain wholemilk yoghurt)