Scones are quick, cheap, versatile and tasty - all the things I need an impromptu picnic feast to be. I baked these to take to our allotment after school for a hastily arranged picnic and watering session with a friend and her children. The chives are from our back garden, you could use a tablespoon of fresh thyme leaves or a teaspoon of dried mixed herbs or dried thyme instead.
Cheddar and Chive Scones
450g self-raising flour
75g butter, diced
90g mature cheddar, grated – plus extra to sprinkle on the top
1 Tblsp chopped fresh chives
Preheat your oven to 220C/200C Fan. Line a baking tray with non-stick baking paper.
Sift the flour into a large bowl. Use your fingertips to rub the butter into the flour until the mixture looks like fine breadcrumbs. Stir through the grated cheese and copped chives..
Add the buttermilk and mix until just combined. I use a bread and butter knife to mix the dough. If necessary, use your hands to bring the dough together. You want to handle the mixture as little as possible.
Turn dough onto a lightly floured work surface. Use the palm of your hand to gently press out the dough to about an inch/2.5cm thick. Use a round 6cm wide pastry cutter to cut out approximately 12 - 15 scones from the dough. Put the scones on your prepared tray, about 1cm apart. Bake in the preheated oven for 12 minutes or until the scones are golden and sound hollow if you gently tap the top. Cool on the tray for a few minutes then move to a wire rack to cool completely.
These scones are delicious served when still slightly warm and spread with butter, homemade chutney or red onion marmalade.