These buttermilk scones are very light and delicious. Eat them warm with buttter or for breakfast with bacon and poached egg. The cayenne pepper and mustard powder gives them a slight heat and the flavour of celery salt is just in the background. I used around 1 tbsp of chopped chives but you can use less or more depending how strong you want the flavour.
6 oz self-raising flour
1 tsp mustard powder
1/4 tsp cayenne pepper
1/2 level tsp celery salt
finely chopped chives
1 oz butter
3 oz mature cheddar cheese, finely grated
2 1/2 tbsp buttermilk
Pre-heat the oven to 220C
Sift together the flour, mustard powder, celery salt and rub in the butter.
Add the cheese (save some for the topping) and chives and mix gently.
Beat together the egg and buttermilk then add to the flour mix. Stir with a knife to form a dough and turn onto a lightly floured surface. Handle the dough as little as possible.
Roll out or pat down the dough to a thickness of 1" then cut into 2" rounds.
Place the rounds on a baking tray and brush with buttermilk then top each one with a little of the grated cheddar cheese.
Bake on the top shelf of the oven for 10-15 minutes until golden.
Serve warm or cold and store in an airtight container for up to 3 days.