Cheese and Chive Scones with Garlic Butter

Preheat the oven to 180°C (Gas Mark 4 / 350°F).

Mix together the flour, baking powder, garlic granules and stock powder. With the tips of your fingers, rub in the butter until the mixture resembles fine breadcrumbs.

Add the grated cheese and the finely chopped chives, and mix well.

In a mug or measuring jug, mix the sour cream and milk together until smooth, with no lumps. Make a well in the centre of your flour mixture, and add the liquid. With a wooden spoon, gradually stir it into the mixture until a fairly sticky dough is formed. If the dough seems too dry, add a dash more milk (I needed around another 50ml).

Line a baking tray with baking paper, and use 2 spoons to scoop the dough into heaps (mine made 8 scones). The more irregular the shapes of your scones, the better, as these parts will go crispy—use a spoon to add some crevices if needed.

Bake for 10-15 minutes.

Meanwhile, prepare the garlic butter. Add garlic granules to melted butter. After 10-15 minutes (when the pointy bits of the scones are just beginning to brown), remove the scones from the oven, brush them with the garlic butter, and return to the oven for a further 10 minutes, until the tops are golden brown.