Buttermilk Scones with Cheshire Cheese and Chives
"I'm convinced cheese scones were invented to use up the last remnants of some wonderful cheese – in this case, Cheshire. When you're down to the last bit, that is the time to make these meltingly light, squidgy cheese scones. Serve them for tea on Sunday, warm from the oven and spread with butter...."
INGREDIENTS
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3 oz (75 g) Cheshire cheese, grated
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1 rounded tablespoon freshly snipped chives
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6 oz (175 g) self-raising flour
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½ level teaspoon mustard powder
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½ level teaspoon salt
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a good pinch of cayenne
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1 oz (25 g) butter
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1 large egg
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about 2½-3 tablespoons buttermilk
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1 oz (25 g) Cheshire cheese, grated
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a little milk for brushing
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a good pinch cayenne
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