Cheddar, Garlic and Chive Scones
350g self-raising flour
1 ½ tsp baking powder
1 tsp mustard powder
½ tsp salt
⅛ tsp cayenne pepper
1 tsp caster sugar
85g Lewis Road Creamery butter, cold & diced
1 ½ cups cheddar cheese, grated
¾ cup whole milk
¼ cup plain yoghurt
1 clove garlic, grated
¼ cup chives, chopped
1 egg, beaten, to glaze
Sea salt to garnish
Preheat oven to 200°C. Line a baking with baking paper.
Sift the flour, baking powder, mustard powder, salt, cayenne pepper and sugar into a bowl.
Add the butter and using your fingers rub in the butter until it resembles fine breadcrumbs. Add the grated cheese and mix to combine then chill in the refrigerator for 5 minutes.
In a bowl, add the milk and yoghurt and whisk to combine then add the grated garlic and chopped chives.
Take the scone mix out of the refrigerator and make a well in the centre then using a knife, gradually add the liquid cutting it through to mix.
Using your hands bring the mixture together into a ball and turn out onto a lightly floured surface. Flatten with your hands and form a circle that is about 3-4 cm thick.
Use a 7cm scone cutter to cut out your scones, reforming the scraps of dough and continuing to cut out scones until it is all used up.
Put the scones on the lined baking tray and rest for 10 minutes.
Wash the tops with the beaten egg and sprinkle with a little sea salt.
Bake for 15 -20 minutes or until well risen and golden in colour.
Remove from the oven and rest for 5 mins before serving with lots of butter.
Makes 8-9 scones.