One of my favourite scone recipes, these are lovely with a bowl of soup or hot out the oven with butter spread in them.
They are also a super option in the boys lunch boxes instead of a sandwich. The scones freeze well so I just pop a frozen scone into their boxes, knowing it will be defrosted by the time they get to lunch.
Makes 12-14 scones.
450g plain flour
2 tablespoons baking powder
110g butter, cubed
pinch of salt
150g cheese, grated
25g fresh chives, snipped
1 egg, beaten
Preheat the oven to 210degrees Centigrade. Line a baking sheet with baking parchment.
In a large bowl, combine the flour and baking powder.
Add the butter and, using your finger tips, rub the butter in until the mixture resembles breadcrumbs.
Add the cheese and chives and mix through.
Add the buttermilk and combine gently to form a dough.
Tip the dough onto a floured work surface, gently use your hands to flatten.
Take the cutter and cut out your scones, once there is no more space to cut, reform the dough and cut again, repeat until all of the dough is used.
Place on the baking sheet and brush with the beaten egg.
Bake for 7-10 mins until golden. Allow to cool on a wire rack.