Cheese, chive and walnut scones
40g walnuts, chopped
125g Cheddar, grated
2 tbsp chives, freshly chopped
50g butter, diced, plus extra for greasing 200g self-raising flour, plus extra for dusting 150ml milk, plus extra for brushing sea salt and black pepper
Preheat the oven to 230°C/gas mark 8. In a large bowl, rub the butter into the flour evenly. Add 25g of the chopped walnuts, 110g of the grated cheese and all the other dry ingredients, then mix into a soft dough with the milk. Turn onto a surface lightly dusted with flour and quickly and lightly knead until smooth. Roll out to 2.5cm thick. Cut out scones using a 5cm plain round cutter and place on a greased baking tray. Mix the remaining chopped walnuts with the remaining 15g of grated cheese. Brush the scones with milk, then sprinkle a little of the cheese and walnut mixture on top. Bake for approximately 8 mins. Leave to cool on a wire rack.