Makes: 4 large

Warm cheese & herb scones - the perfect accompaniment to a bowl of tomato soup.

Dairy-free version: swap cheese for: 6 Tablespoon dried inactive yeast flakes, swap milk for: plant-based milk for the milk swap butter for: margarine

1 3/4 cups (196g) all-purpose flour

big pinch sea salt & cayenne

1/2 teaspoon ground mustard

1 teaspoon dried thyme

2 teaspoon baking powder

1/2 cup (56g) butter

1 cup (120g) grated cheddar

1/3 -2/3 cup (80-120ml) milk

2 handfuls of finely chopped chives, green onions or leeks

Method

1. Pre-heat oven to 400F/200C.

2. In a large bowl measure the flour through butter. Using your fingers ‘rub’ in the butter until it resembles a coarse meal with some ‘pea-sized’ lumps of butter.

3. Using a wooden spoon stir in the grated cheese, 3 Tablespoons of milk and chives. You are looking for the dough to come together in a ball. Add more milk if too dry.

4. Turn out the dough onto a floured surface and gently pat into a small square 2” tall.

5. Place on a baking sheet lined in parchment paper and bake for 20 minutes until golden brown.