Scottish Cheddar Cheese And Spring Onion Tea-time Scones

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• 225 g self-raising flour
• good pinch mustard powder or cayenne pepper
• 100 g butter
• 200 g cheddar cheese, grated
• 3 spring onions, trimmed and finely chopped
• 2 small eggs or 1 large egg, beaten
• 2 -4 tablespoons buttermilk or 2 -4 tablespoons plain yogurt

Recipe

• 1 preheat oven to gas mark 6, 400f or 200c grease or butter a large baking/cookie tray.
• 2 sift flour and mustard powder, or cayenne pepper, into a bowl. rub in the butter until it resembles fine breadcrumbs.
• 3 add just over three-quarters of the cheese and the chopped spring onion, and mix well. stir in the eggs and yogurt; i have suggested between 2 and 4 tablespoons of yoghut, add it a tablespoon at a time to get the right consistency. the dough will be very soft. knead very lightly on a well floured surface.
• 4 pat out dough to about 2.5cm (1in) deep and cut out about 5 scones. knead the trimmings and pat out, then cut out another 2-3 scones. put the scones on the baking sheet and sprinkle with the rest of the cheese, and more cayenne, if you like.
• 5 bake for 20 - 25 minutes until golden brown and risen. remove from oven and allow to cool for 15 to 30 minutes.
• 6 best served warm with butter and a sliver of cheese, or spread with cream cheese and ham.
• 7 tip: use a larger cutter to make bigger scones, then serve them with spinach and a poached egg on top. bake them for slightly longer.
• 8 to freeze: cool and pack in polybag. seal, label and freeze. use within 2 months. thaw at room temperature. warm through in the oven for serving.