Ingredients
| 3 cups self-raising flour | |
| 50g chilled butter, chopped | |
| ¾ cup grated Hōhepa Danbo or tasty cheddar cheese | |
| 1½ tablespoons fresh chives, chopped | |
| 1½ teaspoons fennel seeds | |
| 1½ cups buttermilk | |
| 1 tablespoon wholegrain mustard | |
| milk for brushing |
I adore these served with any soup, but especially roasted tomato or a creamy leek and potato.
View the collection recipe here
Instructions
| 1. | Heat the oven to 185℃. |
| 2. | Line a baking tray with baking paper. |
| 3. | Sift the flour into a large bowl. |
| 4. | Using your hands, rub the butter into the flour until it looks like fine breadcrumbs. |
| 5. | Combine with the cheese, chives and 1 teaspoon of the fennel seeds. |
| 6. | In a separate bowl combine the buttermilk and mustard. |
| 7. | Make a well in the centre of the flour mixture and add the buttermilk mixture. |
| 8. | Stir using a flat-bladed knife until a soft dough forms. |
| 9. | Turn the dough onto a lightly floured surface and knead gently until smooth. |
| 10. | Pat the dough out to a 2cm-thick round. |
| 11. | Dip a 5cm round cutter into some flour and cut out the scones, re-rolling the leftover dough and continuing until you have 16 scones. |
| 12. | Brush the tops with milk and scatter with the rest of the fennel seeds. |
| 13. | Bake for 25 minutes or until the scones are golden brown and a cake tester comes out clean. |
Recipe Jess Murphy / Photography Tony Nyberg / Styling Fiona Lascelles