225g SR flour (I used Dove Farm Gluten-Free)
100g Cheddar cheese
1Tsp wholegrain mustard
Pre-heat the oven to 220.
Rub the butter into the flour. Snip the chives into the bowl and grate the cheese. Break the egg into a jug, beat it and then top up to the 150ml mark with milk. Add the wholegrain mustard.
Mix the milk/egg mixture into the flour. If you are using wheat flour, roll out and cut into 9 scones. Place onto a greased baking sheet. If you are using gluten-free flour, spoon out into a buttered a muffin tray. Bake for about 10 -12 minutes.
A tasty addition would be little chunks of bacon. These should be cooked and cooled before adding to the mixture.
A serving suggestion is to split the scone, and add salmon and cream cheese.