Ingredients:

  • 250g (8.8 oz) self-raising flour, plus extra for dusting
  • 1 tsp baking powder
  • ½ tsp salt
  • 55g (4 tbsp) cold unsalted butter, cubed
  • 150g (5.3 oz) mature cheddar cheese, grated
  • 2 tbsp fresh chives, finely chopped
  • 150ml (5 fl oz) buttermilk (or milk with 1 tbsp lemon juice)
  • 1 large egg, beaten (for egg wash)
  • 1 tsp Dijon mustard
  • 1 tbsp milk

Instructions:

  1. Preheat oven to 220°C (425°F/Gas Mark 7). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, baking powder, and salt.
  3. Rub the cold, cubed butter into the flour mixture using your fingertips until it resembles breadcrumbs.
  4. Stir in the grated cheddar cheese and chopped chives.
  5. Make a well in the center of the dry ingredients. Pour in the buttermilk and use a knife to gently combine until a shaggy dough forms.
  6. Turn the dough out onto a lightly floured surface. Gently pat into a circle about 2cm (¾ inch) thick. Use a sharp knife or cookie cutter to cut out 8 scones.
  7. Combine the milk and mustard.
  8. Place scones onto the prepared baking sheet, glaze the top of each scones, bake for 18-22 minutes, or until golden brown and risen.
  9. Transfer scones to a wire rack to cool slightly before serving.