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Double Cheese & Chive Scones

Picture of Double Cheese & Chive Scones

300g plain flour
1 tbsp baking powder
½ tsp English mustard powder
½ tsp cayenne pepper
50g butter or margarine
100g mature Cheddar, grated
25g Parmigiano Reggiano, grated
4 salad onions trimmed & sliced
1 tbsp chopped chives
100 ml milk
125 buttermilk, plus a little extra for glazing

Makes 16 scones

1. Preheat oven to 190°c/Gas Mark 5 and line a baking sheet with non stick paper.

2. Sift the flour, baking powder, mustard powder and cayenne into a large mixing bowl.

3. Season well and add the butter and rub in until it resembles breadcrumbs.

4. Add all but 1 tbsp of the grated Cheddar and all the Parmigiano Reggiano, the salad onions and chives.

5. Make a well in the middle and pour in the mik and buttermilk. Using a round-bladed knife, mix until the dough just pulls together.

6. Turn onto a lightly floured surface and gently knead the dough for about 10 secs. Pat into a neat square of about 2cm deep.

7. Cut into 16 squares and place on the baking sheet leaving some space between to allow the scones to spread a little while cooking.

8. Brush the tops with a little milk and sprinkle with the reserved Cheddar.

9. Bake on the middle shelf of the oven for 15-20 mins until well risen and golden. Cool on a wire rack.

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