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These scones are delicious on their own for a snack or with a bowl of soup for a light lunch. Keeping the ingredients cold will result in a lighter and more tender scone.

Makes 12

500g plain flour

2 teaspoons baking powder

1 teaspoon of bicarbonate of soda

½ teaspoon of salt

110g of cold butter

200g grated mature cheddar

150g Drummond House Garlic Scapes, chopped

400ml cold buttermilk


Step 1

Preheat the oven to 220oC/gas 7. Combine the flour, baking powder and bicarbonate of soda into a bowl. On the large side of a box grater, grate in the cold butter into the flour. Add 150g of the grated cheese and the chopped scapes and stir to coat everything in the flour.

Step 2

Make a well in the centre, pour in the cold buttermilk and mix to a soft dough. Turn out onto a well-floured surface and knead gently for a couple of seconds to bring the dough together. Pat out to a 2.5cm thick round and, using a 6 cm cutter, stamp out 12 – 14 scones (pressing straight down). Arrange on a parchment lined or floured baking sheet and brush the tops with milk. Put a little of the remaining cheese on top of each scone and bake for 10-15 minutes until risen and golden brown.

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