Redlap and Fresh Chive Scones

Delicious savoury scones which are perfect for this time of the year as the weather gets chilly. The Redlap hard goats cheese adds a delicious umami flavour, enjoy while warm with butter.

Oven temp 210C, Cooking time 10 mins, Prep time 20 mins

Makes 10 using and 8cm cookie cutter

Ingrediants

150g Redlap cheese

20g Parmesan, grated

250g self raising flour

10g baking powder

1 teaspoon bicarbonate of soda

100g butter, diced

1/2 teaspoon salt

Handful fresh chives, chopped

100g milk

60g plain yoghurt

1 egg

1. Cover a baking sheet with a layer of baking parchment.

2. Grate the Redlap cheese finely onto a plate, also grate the Parmesan add to the plate, place in the freezer while making the dough. This helps the to be looser and not stick together when added to the dough.

3. Put the flour, baking powder, bicarbonate of soda, salt and butter into a mixing bowl.

4. Using your hands rub the butter and flour mix together running your thumbs over your fingers until the mix is evenly blended and resembles coarse breadcrumbs. Shake the mixing bowl while blending and the larger lumps will come to the top.

5. Add the chives and chilled grated cheeses and mix well with your hands until evenly distributed.

6. In another bowl mix the milk, yoghurt, and egg with a fork, add to the dry mix and using the fork bring the mix together, until evenly blended. It will be a very wet soft dough.

7. Flour the work top well and turn out the wet dough onto the surface, dust with a little more flour and then either using a rolling pin or your hands and a very light and quick touch shape into a 2-3cm thick sheet.

8. Dip the cutter base in flour and then cut out the scones and place them into the baking sheet. Reform left over dough and cut out more.

9. Brush the tops of the scones with milk and bake in the oven for 10 minutes.