GOLD TOP RECIPES - CHEESE & CHIVE SCONES
Mini Cheese & Chive Scones
Makes 10 - 12
200g (7oz) self-raising flour
60g (2oz) butter, cubed
60g (2oz) mature cheddar, grated
1 rounded tablespoon chives, chopped
100ml (3fl oz) Gold Top milk
1 teaspoon mustard
15g (1/2oz) grated cheddar as a topping
Makes 10 - 12
200g (7oz) self-raising flour
60g (2oz) butter, cubed
60g (2oz) mature cheddar, grated
1 rounded tablespoon chives, chopped
100ml (3fl oz) Gold Top milk
1 teaspoon mustard
15g (1/2oz) grated cheddar as a topping
- SCONES - Set the oven to Gas Mark 6 or 200°C. Sift 200g (7oz) self-raising flour into a bowl, add 60g (2oz) butter cut into small pieces. Mix them in then rub them in with your fingertips until the mixture resembles fine crumbs. Stir in 60g (2oz) grated mature Cheddar cheese and 1 rounded tablespoon fresh chopped chives.
- Stir in 100ml (3 fl oz, or about 7 tablespoons Gold Top milk with 1 teaspoon ready made mustard and mix to a dough with a round-bladed knife, to form a rough ball. Knead the dough very lightly on the work surface dusted with flour.
Do not overwork the dough. Press or roll out to 1.5cm-2cm (3/4inch) thick and cut out rounds using a 4.5-5 cm (1-2 inch) cutter. Gather scraps of dough and make more scones. - Place them on a baking sheet. Brush the tops with a little Gold Top and sprinkle with 15g (1/2oz) finely grated cheddar. Bake for 15-18 minutes until risen and golden. Serve warm with the soup.