Prep: 20 minutes
Cook: 20-25 minutes
Makes: 10
What You’ll Need:
- 225g self-raising flour
- 1 tsp baking powder
- 1 tsp English mustard powder
- 100g butter, diced
- 100g Cheddar cheese, grated
- 75g California Walnut Pieces, chopped + 25g for the butter
- 3 tbsp chopped chives
- 150ml milk
What To Do;
- Preheat the oven to 200oC, gas mark 6. Grease a large baking sheet.
- Mix the flour, baking powder and mustard in a large bowl and rub in 50g butter until it resembles breadcrumbs. Stir in 75g Cheddar, all but 2 tbsp of the walnuts and 2 tbsp chives. Using a round bladed knife, mix in the milk to give a soft dough, taking care not to over knead it.
- Transfer to a floured surface and roll out until 2cm thick. Using a 6cm round cutter, cut out 10 rounds and arrange them in a circle shape on the baking tray so that they all just touch each other. Brush with milk. Mix the remaining Cheddar with the reserved 2 tbsp walnuts and sprinkle on top of the scones. Bake for 20-25 minutes until golden.
- Meanwhile, soften the remaining 50g butter and mix in the last 1 tbsp chives and the final 25g finely chopped walnuts.
- Serve the scones warm with the walnut butter.
Cooks tip
Try making larger individual scones, great as a snack or an afternoon treat.