Olivia's Quick Cheese Scones with Chives

• 250 g Self-raising flour
• 50 g Unsalted butter, cold and cubed
• 100 g Mature Cheddar cheese, grated
• 2 tbsp Fresh chives, finely snipped
• 150 ml Milk
• 0.5 tsp Salt
• 0.25 tsp Black pepper
• 1 Egg, beaten (for glaze)

1. 1

   Preheat your oven to 200°C (180°C fan/Gas Mark 6). Line a baking tray with parchment paper. In a large mixing bowl, weigh out the self-raising flour and add the salt and pepper. Give it a quick whisk to combine.

2. 2

   Add the cold, cubed butter to the flour. Using your fingertips, rub the butter into the flour until the mixture resembles coarse breadcrumbs with no visible large lumps of butter. This step is crucial for light, tender scones; don't overwork it or they'll be tough.

3. 3

   Stir in 80g of the grated Cheddar cheese and the snipped chives. Make a well in the centre of the dry ingredients.

4. 4

   Pour in the milk all at once. Using a butter knife, mix quickly until a soft, shaggy dough forms. Be careful not to knead; just bring it together until no dry flour remains at the bottom of the bowl. If your dough feels too wet or too dry, add a tiny bit more flour or milk, but only a teaspoon at a time.

5. 5

   Turn the dough out onto a lightly floured surface. Gently pat it into a round about 2.5 cm (1 inch) thick. Take a 5-6 cm (2-inch) fluted cutter and press straight down – do not twist! Twisting seals the edges and prevents a good 'rise'.

6. 6

   Place the cut scones onto your prepared baking tray. Brush the tops with the beaten egg and sprinkle with the remaining 20g of grated Cheddar cheese.

7. 7

   Bake for 12-15 minutes, or until they are well-risen and golden brown on top, and sound hollow when tapped on the bottom. Keep an eye on them; ovens vary, and you want that beautiful colour without burning.

8. 8

   Remove from the oven and transfer to a wire rack to cool slightly. They are best enjoyed warm, perhaps with a touch of butter, but frankly, they're splendid on their own.

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