(From Susan Hamilton-Mallet https://www.hamiltonmallet.com/blog/2018/2/2/cheddar-and-chive-scones)

225g Self Raising white flour (or a mix of wholemeal and white)

1 heaped tsp English Mustard

50g butter (cold and cut into small pieces)

100g grated mature cheddar

Large handful of wild garlic leaves (or 1 Tbs chopped chives)

1 egg

100ml Buttermilk (or a half and half mix of plain yoghurt and milk)

Preheat the oven to 220C

Measure the flour into a mixing bowl, add a pinch of salt and ground pepper, add the butter and 'rub' into the flour until it look likes bread crumbs. Stir in the grated cheese and chives.

Make a well in the middle of the flour mixture, add the egg, buttermilk (saving 1 Tbs for later) and mustard into the well. Using a knife, mix everything together with 'cutting' actions as quickly as possible, until a soft, squidgy dough forms.

Turn the dough onto a floured work surface, gently knead and shape until you have a ball, then flatten with your hand so you have approx 3cm thick disc.

Cut into quarters, then again, so you have 8 wedges and place on a baking tray. Brush the tops with the remaining buttermilk, and bake for about 12 minutes until well risen and golden. Cool slightly on a rack then resist if you can!

Makes 8 scones