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Cheese & Chive Scones
We love a savoury scone! These cheese and chive scones are just the right amount of cheesy with a delicate hint of chive. Perfect for picnics, brunches, snacks, or afternoon teas. Serve with cream cheese or good Irish butter, maybe a bit of relish and slice of ham.

Makes 6

Ingredients
225g self raising flour
1 tsp baking powder
¼ tsp cayenne pepper
Pinch of salt
55g chilled Glenstal butter, cubed
125g Glenstal mature white cheddar, grated & divided
10g chives, finely chopped
90-100ml milk, plus extra for glazing

Pre-heat oven to 200°C / 180°C fan assisted and line a baking tray with parchment paper. Set aside.
Whisk together the dry ingredients in a large bowl, then add the chilled butter. Using your fingertips, rub the butter into the flour mixture until the mixture resembles bread crumbs.
Add 100g of the grated cheese to the mixture along with the chives. Lightly stir with a wooden spoon to distribute into the flour mixture.
Pour in 90ml of the milk then stir gently with the spoon to form a shaggy dough. If there’s still a lot of dry ingredients visible, add another 10ml of milk and stir again.
Switch to using clean hands to lightly knead and bring the dough together into a ball.
Dust a clean counter with flour then lightly press the dough with your hands to flatten slightly. Dust dough with more flour then use a floured rolling pin to roll out to about 2cm thick.
Dusting a round pastry cutter approx. 8cm in diameter, stamp out as many scones as you can, 4-5. Tip: Avoid twisting the cutter, press straight down then lift straight up, this will help the scones rise evenly.
Bring the remaining dough together and roll out again, then stamp out more rounds.
Arrange the unbaked scones on the prepared baking sheet, leaving space between each one, using a pastry brush, brush the top of each with a little bit of milk. Finally, sprinkle a bit of the remaining cheese on top of each one.
Bake in the pre-heated oven until scones have risen and are golden, they’ll also sound hollow when tapped underneath, this should be between 18-20 minutes.
Leave to cool on a wire rack. Serve warm or cold.
Store in an airtight container in a cool spot. Will keep for about 3 days.