Ingredients
2 cups plain flour plus additional for kneading
170g grated sharp cheese (I used a trio of Rubicon Red, Creamy Lancashire and Double Gloucester)
1/2 cup dry skim milk powder
1/4 cup chopped chives
2 tablespoons caster sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon cayenne
75g butter
1 cup water, or a little more or less, to make a soft dough
1 tablespoon milk for brushing
Preparation
Preheat the oven to 200 degrees C. Lightly grease baking tray.
Pu the flour, dry milk, sugar, baking powder, salt and cayenne in a food processor and whiz briefly to combine. Add the butter and pulse until the mixture resembles coarse breadcrumbs.
Tip the mixture into a large bowl and add the cheese and chives. Stir in the water just until moistened.
Knead the dough 10 times on a lightly floured surface. Pat into 20 x 15-cm rectangle. Cut into 12 scones.
Place scones about 5 cms apart on the prepared baking tray. Brush the tops with milk.
BAKE for 18-20 minutes or until light golden brown. Serve warm.
