These little beauties are eggless, which means one thing, they go straight onto my list of things to bake during the week.

The original recipe, is from a British magazine and lacked some spice, but I adapted it and threw in a few extra things here and there and hey presto we have a new scone.

What I liked about this recipe was the fact that it allowed me to use my pastry cutter to work the butter into the flour…. Any reason to use my pastry cutter is a must must in my books.

Normally when I make scones, I knead the dough just to bring it together, but the dough still has that rustic just holding it together look.

This recipe required a good knead till the dough was smooth. Again I was a bit worried that all the working would make the dough flop and expand sideways instead of rising, but my fear was put to rest after checking the scones in the oven every couple of seconds.

The original recipe said to leave the dough to rise for 15 minutes, but seeing as there was no yeast in the dough, I for went that step and it didn’t seemed to have harmed the scones in any way what so ever.

The results delicious, I cut out medium sized circular shapes which my mum says the size scones should be. My dad has been complaining from sun rise to sun set that they are too big I should have them miniature… apparently he can only eat the top half of the scone and then he is full.

He has this thing, little little little of everything… He is not a little man so I am not exactly sure where the little comes from.

Ingredients:

• 310g x self raising flour.
• 1 x tsp baking powder.
• 75g x room temperature butter.
• 200g x grated swiss cheese.
• 200ml x milk.
• A handful of chopped chives.
• 1 x tsp salt.
• ¼ x tsp black pepper.

Method:

• In a bowl , sift together the self raising flour and baking powder.
• Add the salt and pepper and toss to mix.
• Using a pastry cutter or your fingers, cut the butter into the flour mixture till it resembles bread crumbs.
• Fold in the cheese and chives.
• Add the milk and stir till the mixture comes together.
• Turn out on a lightly floured surface.
• Knead till the mixture is well combined and the dough is slightly smooth.
• Using your hands flatten and spread out the dough to the desired thickness.
• Using a circular cookie cutter cut out round and place on a greased baking tray.
• Lightly brush the tops of each scone with milk.
• Pop into a preheated oven and bake at 180 degrees for 15 – 20 minutes or until the tops are golden brown.