These little bite-sized scones are made with Cheddleton from the Staffordshire Cheese Company, which is a creamy and quite crumbly cheese with a nice tang. It goes perfectly with the freshly snipped chives that are in these little scones. These are very nice, served warm with proper butter.
250g of self-raising flour
1 tsp baking powder
1 tsp salt
1tsp English mustard powder
125g cold butter – cut into small cubes
150g grated Cheddleton Cheese plus extra for topping with
2tbs finely chopped chives
120ml whole/full fat milk
1 egg beaten and a little milk to make an egg wash
Sieve the flour, baking powder, mustard and salt in a bowl with the paddle attachment fitted. Add the cold, diced butter and mix until the butter is mixed into the flour but still visible.
Add the cheese and milk and mix until just combined.
Form a flattish disc and wrap in plastic and chill for 30 minutes.
Preheat the oven to 220 degrees C/425 degrees F
When you are ready to back, turn onto a floured board and roll out to around 2.5cm thick and use a small round cutter – around 2cm.
Place on a baking sheet lined with parchment or silicon mat and brush the tops with a little egg wash and more of the grated cheese.
Bake for 10-12 minutes until golden and well risen.
Best served warm from the oven with salted butter and perhaps a glass of wine.