These scones are a perfect way to celebrate National Tea Day, we recommend serving them warm with lots of butter and your favourite tea.
230g self-raising flour
½ tsp salt
Pinch of white pepper
30g unsalted butter
50g Tunworth cheese
½tsp English mustard
1 tbsp chopped chives
TIP: Try to keep your butter and cheese as cold as possible. Time is of the essence so once you add your milk get them in the oven as soon as you can. You can also use a stand mixer for this recipe.
- Pop your oven onto 220°.
- Cut your butter and Tunworth into cubes. Sift your flour into a bowl, add the salt and pepper and rub the butter and cheese into the flour until the mixture resembles fine breadcrumbs. Add the chives.
- Pop the mustard into a small jug and let it down with 1 tbsp of the milk. Once this is incorporated stir the rest of the milk in. This will just ensure that the mustard is spread evenly throughout the dough.
- Make a well in the centre of your “breadcrumb” mix and add the milk, stirring with a metal spoon until the dough starts to come together. Gather the dough with your hands, adding a little more milk if it is too dry. It should feel spongey and soft, not sticky.
- Place the dough onto a floured work surface and pat to 3cm thick. Cut your scones either using a round cutter or if you want to go for a more rustic feel, you can cut your dough into 6 pieces.
- Pop them onto a flour dusted baking sheet and brush with milk. Bake in the oven for 15 minutes, until the scones are golden brown and well risen and cool on a wire rack before serving.