- 350g self raising flour
- 2 tsp baking powder
- 80g butter, cold and cubed
- 50g mature cheddar, grated
- 50g gruyere, grated
- 50g parmesan, grated
- 10g chives, finely chopped
- 250ml buttermilk (or diluted natural yoghurt)
- 50g gruyere, cut into 10 small cubes
- Splash of whole milk
- Preheat oven to 180C. Line a baking tray with baking paper.
- In a large bowl mix together the flour and baking powder. Add the cold cubed butter and rub together until it resembles fine breadcrumbs. Next add the grated cheese and chopped chives and mix again. Finally add the buttermilk and mix to combine.
- Tip the dough onto a lightly floured surface and gently knead just until the dough comes together and is smooth. Roll this out to roughly 3cm thick.
- Using a 12cm cutter cut out as many as you can, making sure not to twist the cutter as you press down (this prevents the scones from rising as effectively) - you may need to lightly dust the cutter with flour. Press together the scraps and re roll, trying to work the dough as little as possible. You should be able to get 10 scones from the dough.
- Using a small sharp knife cut an incision in the side of each scone and add the small cube of cheese to the middle, pressing the seal back together lightly.
- Place all the scones onto the baking tray and gently brush just the tops with the milk. Place in the oven for 15 - 20 minutes until well risen and golden. Enjoy served warm from the oven.