Soft, moist fruit scones best served warm with strawberries and clotted cream
(From Susan Hamilton-Mallet https://www.hamiltonmallet.com/blog/2018/2/2/cheddar-and-chive-scones)
225g Self Raising white flour (or a mix of wholemeal and white)
1 heaped tsp English Mustard
50g butter (cold and cut into small pieces)
100g grated mature cheddar
Large handful of wild garlic leaves (or 1 Tbs chopped chives)
100ml Buttermilk (or a half and half mix of plain yoghurt and milk)
Preheat the oven to 220C
Measure the flour into a mixing bowl, add a pinch of salt and ground pepper, add the butter and 'rub' into the flour until it look likes bread crumbs. Stir in the grated cheese and chives.
Make a well in the middle of the flour mixture, add the egg, buttermilk (saving 1 Tbs for later) and mustard into the well. Using a knife, mix everything together with 'cutting' actions as quickly as possible, until a soft, squidgy dough forms.
Turn the dough onto a floured work surface, gently knead and shape until you have a ball, then flatten with your hand so you have approx 3cm thick disc.
Cut into quarters, then again, so you have 8 wedges and place on a baking tray. Brush the tops with the remaining buttermilk, and bake for about 12 minutes until well risen and golden. Cool slightly on a rack then resist if you can!
Makes 8 scones
Added by: Celia Pett
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