Cheddar, Garlic and Chive Scones

Ingredients

350g self-raising flour
1 ½ tsp baking powder
1 tsp mustard powder
½ tsp salt
⅛ tsp cayenne pepper
1 tsp caster sugar
85g Lewis Road Creamery butter, cold & diced
1 ½ cups cheddar cheese, grated
¾ cup whole milk
¼ cup plain yoghurt
1 clove garlic, grated
¼ cup chives, chopped
1 egg, beaten, to glaze
Sea salt to garnish

Method

• 1

  Preheat oven to 200°C. Line a baking with baking paper.

• 2

  Sift the flour, baking powder, mustard powder, salt, cayenne pepper and sugar into a bowl.

• 3

  Add the butter and using your fingers rub in the butter until it resembles fine breadcrumbs. Add the grated cheese and mix to combine then chill in the refrigerator for 5 minutes.

• 4

  In a bowl, add the milk and yoghurt and whisk to combine then add the grated garlic and chopped chives.

• 5

  Take the scone mix out of the refrigerator and make a well in the centre then using a knife, gradually add the liquid cutting it through to mix.

• 6

  Using your hands bring the mixture together into a ball and turn out onto a lightly floured surface. Flatten with your hands and form a circle that is about 3-4 cm thick.

• 7

  Use a 7cm scone cutter to cut out your scones, reforming the scraps of dough and continuing to cut out scones until it is all used up.

• 8

  Put the scones on the lined baking tray and rest for 10 minutes.

• 9

  Wash the tops with the beaten egg and sprinkle with a little sea salt.

• 10

  Bake for 15 -20 minutes or until well risen and golden in colour.

• 11

  Remove from the oven and rest for 5 mins before serving with lots of butter.

• 12

  Makes 8-9 scones