Cheddar and Chive Scones

Preheat the oven to 200ºC (400ºF) and line a baking tray. Grate your cheese and chop your chives up finely. Place 2 cups of flour, baking powder, and butter in a large bowl. Rub together until it resembles fine breadcrumbs. Alternatively, use the beaters on your electric hand mixer, these are much faster at the job!

In a separate bowl place the cheese, chives and the remaining 1 tablespoon flour. Give it a brief mix together, just until it looks even. Place the eggs in a jug and beat them lightly, then add in the double cream and mix.

Add the cream mixture to the flour mixture and, using dough hooks on your electric mixer, mix until a dough forms. Add in the cheese and chives. Mix until well incorporated. Flour your worktop and then turn the dough out. Roll it out until it’s about 1/2 inch thick.

Cut out your scones with a 6/7cm round cookie cutter and place them on your baking tray. Glaze with milk. Bake in the oven for 12-15 minutes until risen and golden brown. Remove from the oven and leave to cool completely before serving. Will keep in an airtight container for up to 4 days.

Recipe adapted from A Healthy Jalapeno.