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
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.
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.