(can be made gluten-free)
This lovely savoury scone was meant as a teatime snack, but was so delicious straight from the oven, it didn’t last that long!
Sift self-raising flour into a mixing bowl with mustard powder, sea salt and a pinch of cayenne pepper.
Mix in grated Cheddar cheese and fresh chives, snipped up into small lengths.
With the wet ingredients, beat an organic free-range egg into buttermilk and slowly mix into the dry ingredients to make a soft yielding dough.
Roll it out into an even one inch thick sheet. You can cut it into individual scones, but I opted to leave it in one large one.
Place onto a parchment baking sheet, brush the top with milk and sprinkle on a little grated cheese and cayenne.
The scone will rise as it bakes into a glorious golden colour, filling the kitchen with an irresistable aroma of cooked cheese. Cool it on a wire rack, if you can bear to wait, but make sure you serve it with plenty of butter!