Ingredients:
- 300 g plain/all purpose flour
- 3 tsp baking powder
- ½ tsp salt
- 80 g unsalted butter, chilled and cubed
- 17g fresh chives, chopped
- 250g grated cheddar cheese
- 175ml milk of choice
- 2 tbls milk of choice, for topping
- 2-3 tbs grated cheese, for sprinkling on top
- 2-3 tsp poppy seeds
- 1 tbls sunflower seeds
Method:
- Pre-heat oven to 200ºC (400ºF). Line a baking tray with baking/parchment paper, set aside.
- In a large mixing bowl add flour, baking powder and salt. Add in chilled cubed butter and rub into flour using your hands until it resembles a coarse crumb.
- Chop the chives finely and grate the cheese into small shreds add them to the mixture stir through until combined.
- Make a well in the centre and pour in milk. Using a wooden spoon or spatula to gently mix together until incorporated. It will be a rough soft dough. Ensure not to over-mix.
- Lightly flour your bench top or board. Transfer dough onto floured surface and lightly knead to bring any loose bits together and you have a soft dough. The dough is not meant to be completely smooth so its ok if there are still some small pockets of flour remaining. Ensure not to over-knead as it will result in tough scones.
- Pat dough out and form a thick disc, approx. 3cm (1 inch) high, Using a scone cutter cut out dough into round scones. Transfer to lined baking tray. Re-roll excess dough, pat it back out to 3cm (1 inch) high disc and cut out more scones.
- Lightly brush the tops of each scone with milk and sprinkle a little extra grated cheese on each scone.
- Add the poppy seeds and sunflower seeds and bake for 20-25 minutes until tops are lightly golden.
Remove from oven and allow to cool on a wire rack.