Mature Cheddar & Chive Scones
Method
Dry Mix: Sift the self-raising flour, baking powder, mustard powder, and sea salt into a bowl; rub in the butter until fine breadcrumbs form.
Add Flavours: Stir through the grated mature cheddar and fresh chives until evenly distributed throughout the dry mixture.
Form Dough: Pour in the milk and gently combine into a soft dough. Roll out to 2cm thickness on a floured surface and cut using a 6cm cutter.
Bake: Transfer to a baking tray, brush tops with milk, sprinkle reserved cheese, and bake at 200°C (180°C fan) for 12–15 minutes until golden.
Cooking Hack: Never twist your scone cutter when pressing down into the dough; a straight vertical cut ensures a crisp, tall, and even rise in the oven. Stilton & Walnut Savoury Muffins Servings: 6 Prep time: 12 minutes Cook time: 20 minutes Ingredients 150g wholemeal self-raising flour 50g oat flour 1 tsp baking powder ½ tsp bicarbonate of soda 100g Stilton cheese, crumbled 40g walnuts, roughly chopped 1 large egg, beaten 150ml semi-skimmed milk 50g 0% fat Greek yogurt 2 tbsp olive oil Pinch of black pepper Instructions Prepare Oven & Tin: Preheat your oven to 190°C/170°C fan and line a 6-hole muffin tin with paper cases. Mix Dry Base: Whisk together the wholemeal flour, oat flour, baking powder, bicarbonate of soda, and black pepper, then fold in 75g Stilton and the chopped walnuts. Combine Wet & Dry: In a jug, whisk the egg, milk, Greek yogurt, and olive oil; pour into the dry ingredients and stir gently until just combined. Bake: Divide the batter into the tin, top with the remaining 25g Stilton, and bake for 18–20 minutes until golden and firm to touch. Nutritional Information (per serving) Calories: 240 kcal Protein: 10 g Fat: 14 g Carbohydrates: 19 g Fibre: 3 g Chef's Tips and Guidelines Cooking Hack: Never over-mix muffin batter; gently folding the wet and dry ingredients together keeps the crumb light, airy, and perfect for soaking up thick purées.
Nutrition Facts
Per serving
