Cheddar-Mustard Chive Scones

Cheddar-Mustard Chive Scones 🧀🌿 These are tall, golden savoury scones with sharp cheddar, fresh chives and a gentle mustard warmth. Split them while warm and add whipped honey-mustard butter for a soft, salty, slightly sweet finish. They are perfect with soup, a salad lunch, eggs, roast tomatoes, or a simple weekend brunch board. Yield: 8 scones Time: about 35 minutes Ingredients: For the scones: - 300 g / 2 1/2 cups self-raising flour, plus extra for dusting - 1 tsp English mustard powder - 1/2 tsp fine sea salt - 1/4 tsp black pepper - 75 g / 5 tbsp cold unsalted butter, cubed - 140 g / 5 oz mature cheddar, coarsely grated - 3 tbsp finely sliced fresh chives - 180 ml / 3/4 cup cold buttermilk, plus 1-2 tbsp extra only if needed - 1 egg, beaten, for brushing - 1 tbsp extra grated cheddar, optional, for topping For the whipped honey-mustard butter: - 75 g / 5 tbsp softened butter - 1 tsp Dijon mustard - 1/2 tsp wholegrain mustard - 1 tsp runny honey - 1 tbsp finely sliced chives - Tiny pinch of salt Method: 1. Heat the oven to 220 C / 425 F. Line a baking tray with parchment. Keep the butter and buttermilk cold until you need them. 2. Mix the dry base. Put the flour, mustard powder, salt and pepper in a large bowl. Add the cold butter and rub it in with fingertips until the mixture looks like uneven breadcrumbs with a few small buttery flakes left. 3. Add the flavour. Stir in the cheddar and chives, separating any clumps of cheese so they spread through the dough. 4. Bring the dough together. Pour in most of the buttermilk and stir with a table knife or fork until the dough just begins to clump. Add the last spoonfuls only if dry flour remains. The dough should be soft and a little shaggy, not wet. 5. Shape gently. Tip onto a lightly floured surface, pat into a 2.5 cm / 1 inch thick round, and cut into 8 wedges or stamp out rounds. Press scraps together only once so the scones stay tender. 6. Chill briefly. Place on the tray and chill for 10 minutes if you can. Brush the tops with beaten egg and add a little extra cheddar. 7. Bake for 13-16 minutes, until well risen, deeply golden on top and lightly crisp at the edges. The sides should feel set but the inside should still be soft. 8. Make the butter. Beat softened butter with Dijon, wholegrain mustard, honey, chives and a tiny pinch of salt until creamy. Serve: Eat warm, split open, with the honey-mustard butter melting into the crumb. They are excellent beside tomato soup, roast chicken salad, scrambled eggs, or a sharp green salad. Storage: Best on the day they are baked. Rewarm leftovers for 5-6 minutes at 180 C / 350 F. Baked scones freeze well for up to 1 month; thaw and reheat until the crust wakes up again. Save this one for your next savoury baking day 🧀🌿 Tasteloom.club