Young buck scones
Young Buck scones. Photograph: Anne-Marie Carroll
- Makes: 12
- Cooking Time: 15 mins
- Course: Side Dish
- Cuisine: Irish
- 225g self raising flour
- Pinch of salt
- Half teaspoon of mustard powder
- 55g butter
- 25g cheese, grated
- Small handful of chives, finely chopped
- 150ml milk
1. Preheat the oven to 220 degrees Celsius and lightly grease a baking sheet.
2. In a large bowl mix together the flour, salt and mustard powder.
3. Rub in the butter with your finger tips until the mixture resembles fine breadcrumbs.
4. Stir in the cheese and chives and then the milk to make a soft dough.
5. Turn on to a floured work surface and knead very lightly.
6. Pat out to a round 2cm thick. Use a 5cm cutter to stamp out rounds and place on the baking sheet.
7. Lightly knead together the rest of the dough and stamp out more scones to use it all up.
8. Brush the tops of the scones with a little milk. Bake for 12-15 minutes until well risen and golden.
9. Transfer to a wire rack to cool.
(If you don’t have any self-raising flour on hand, use the same amount of plain flour, add half a teaspoon of baking powder and substitute the pinch of salt for a quarter teaspoon. For a little kick, sprinkle some chilli flakes and extra cheese on top after cutting and brushing with milk.