Cheese and Chive Scones, by Kirsty Wark

To make 8 scones

INGREDIENTS

8 oz plain flour

1 level tspn bicarbonate of soda 1½ level tspn cream of tartar

½ tspn of dried English mustard 6 oz Barwheys cheddar

2 tblsp fresh chopped chives

1 oz unsalted organic butter Ordinary milk (unspecified amount) 1 free range egg

2 russet apples

Pinch of sea salt

Prep: 15 minutes

METHOD

1 Sift the flour, salt, bicarbonate of soda, cream of tartar and dried mustard into a bowl. 2 Add 3oz of very finely grated cheese, 3oz of chopped cheese and chives.

3 Rub in the butter and add sufficient milk to make a soft but not sticky dough.

4 Turn the dough onto a floured surface and knead lightly then roll the dough out into a thickness of just less than an inch.

5 Use a 2½in cutter.

6 Put on a floured baking tray and glaze with the eggy milk.

7 Bake for 10 mins at 220˚C/200˚CFan/Gas6

To serve, finely slice the russet apples and fan half a dozen slices on the plate with the cheese scone and a small pat of French salted organic butter.

Cook: 10 minutes Dietary: Vegetarian