Cheddar and Chive Scones

Ingredients

225g SR flour (I used Dove Farm Gluten-Free)

50g butter

15g chives

100g Cheddar cheese

1 egg

milk 

1Tsp wholegrain mustard

Method

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.

Notes

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.

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23rd June 2018

Today's scones were made with the end of a block of parmesan, and half and onion, finely diced. It was served with tuna pate (a can of tuna, drained, mixed with 125g of cream cheese. This particular combination has won approval from the family.