Young buck scones

The Irish Times Magazine - - FOOD- FILE -

225g self- rais­ing flour

Pinch of salt

Half tsp mus­tard pow­der

55g but­ter

25g cheese, grated

Small hand­ful of chives, finely chopped 150ml milk

1. Pre­heat the oven to 220 de­grees and lightly grease a bak­ing sheet.

2. In a large bowl, mix to­gether the flour, salt and mus­tard pow­der.

3. Rub in the but­ter with your fin­ger­tips un­til the mix­ture re­sem­bles fine bread­crumbs.

4. Stir in the cheese and chives and then the milk to make a soft dough.

5. Turn on to a floured work sur­face and knead very lightly.

6. Pat out to a round 2cm thick. Use a 5cm cut­ter to stamp out rounds and place on the bak­ing sheet.

7. Lightly knead to­gether the rest of the dough and stamp out more scones to use it all up.

8. Brush the tops of the scones with a lit­tle milk. Bake for 12- 15 min­utes un­til well risen and golden.

9. Trans­fer to a wire rack to cool.

( If you don’t have any self- rais­ing flour on hand, use the same amount of plain flour, add half a tea­spoon of bak­ing pow­der and sub­sti­tute the pinch of salt for a quar­ter tea­spoon. For a lit­tle kick, sprin­kle some chilli flakes and ex­tra cheese on top af­ter cut­ting and brush­ing with milk.

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