Cheesy Little Scones

Ingredients

• 300g plain flour, plus extra for dusting
• 3 teaspoons baking powder
• ¼–½ teaspoon cayenne pepper
• 60g unsalted butter, chilled and diced
• 100g Cheddar, finely grated, plus 1 tablespoon
• 25g Parmesan, finely grated
• 4 spring onions, finely chopped
• 100g buttermilk
• 125ml milk, plus 1 tablespoon for glazing
• 5cm round cutter

Instructions

1. 1Heat the oven to 220°C (200°C fan or gas mark 7) and line a baking sheet with parchment paper.
2. 2Sift the 300g plain flour, 3 teaspoons baking powder, and cayenne pepper into a large mixing bowl.
3. 3Season the flour mixture with salt and black pepper, then add the 60g diced chilled butter. Rub the butter into the dry ingredients using your fingertips.
4. 4Stop rubbing when the mixture resembles coarse crumbs with tiny specks of butter. Stir in 100g of the grated Cheddar, the Parmesan, and the chopped spring onions.
5. 5Create a well in the middle of the dry ingredients and pour in the 100g buttermilk along with 125ml of milk.
6. 6Stir the liquids into the flour with a round-bladed knife until a shaggy dough forms. Gently gather the dough into a ball with your hands.
7. 7Turn the dough out onto a lightly floured surface and knead it for a maximum of 10 seconds. Pat the dough into a disc about 2cm thick and cut out rounds using a 5cm cutter, gathering and re-rolling any scraps.
8. 8Place the cut scones onto the lined baking sheet, making sure to leave a small gap between each piece.
9. 9Brush the tops lightly with the remaining 1 tablespoon of milk and sprinkle with the reserved 1 tablespoon of Cheddar. Bake for roughly 12 minutes until the scones are puffed and golden brown, then transfer to a wire rack to cool slightly before eating.
10. 10Serve the freshly baked scones warm alongside a bowl of hot soup, or pack them into a lunchbox for a midday meal.

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