CHEESE AND CHIVE SCONE WHEEL

Ireland’s lush green pastures ensure that the local dairy is second to none. Those loyal full-bellied Friesians have contributed to quality cheddar for centuries, and a block was always stored in Granny’s larder for sandwiches, salads and spuds. Still sourced from the finest local creameries, melting cheddar is tangled throughout this savoury scone loaf, with herby flecks for an earthy kick.

SERVES 8

● 330g self-raising flour

● 1 tsp demerara sugar

● ½ tsp salt

● 70g butter

● 125g mature cheddar cheese

● Small bunch of chives, finely chopped

● 1 large egg

● 150ml milk, plus more if needed

Preheat the oven to 200°C/180°C fan/Gas

Mark 6.

Sift the flour into a baking bowl with the sugar and salt, then rub in the butter with your fingertips, lifting and dropping to make fine crumbs.

Grate the cheddar into a loose rick and toss into the crumbly mixture with the chives, stirring until the green is evenly dappled throughout.

Beat the egg and milk in a separate bowl or jug, then pour almost all of it into the baking bowl, reserving a few teaspoons for a pre-oven egg wash. If the dough looks dry, add a little more milk to give a tacky consistency. A wet dough will make fluffier scones.

Mix thoroughly with a metal knife, then use your hands to scrape the dough out onto a lightly floured surface.

Briefly knead the dough to smooth out any cracks, then cradle onto a baking tray and gently pat to a chunky round, about 2cm thick. Coat a sharp knife in flour and use it to slice the loaf into eight wedges. They will rise and rejoin in the oven.

Paint the wheel with the eggy glaze and bake for 20– 25 minutes, until risen with a bronzed top.

Remove the scone wheel from the oven and leave to cool before tearing into chunky wedges.

Tip: Chuck in a speckling of chopped-up crispy bacon or sundried tomatoes to bring some saltiness to the cheese and chive combo.