Ingredients

• 8oz self-raising flour, sifted
•   baking powder
• 1 tsp salt
• 40g / 1½oz butter, diced
• 2 tsp wholegrain mustard
• 2 spring onions, finely chopped
• 3 tbsp fresh chives, chopped
• 175g / 6oz vegetarian Cheddar, finely grated
• 150ml / ¼ pint milk
• 100ml / 4fl oz soured cream

Method

1. Preheat oven to 220C/425F/Gas 7. Sift the flour, baking powder and salt into a bowl. Rub in the butter with your fingertips until it resembles fine breadcrumbs. Stir in the mustard, spring onions, two tablespoons of the chives and three quarters of the cheese.
2. Make a well in the centre, pour in the milk and mix to a soft dough. Turn out on to a lightly floured surface and knead briefly to a smooth dough.
3. Grease two baking sheets. Roll out the dough to a thickness of about 1cm/½in, then cut out 35 scones using a 4cm/1½in pastry cutter. Place on the baking sheets and sprinkle over the remaining cheese.
4. Bake for 8-10 minutes until lightly browned and risen, then cool. Halve and spoon soured cream on each. Top with chives.

Notes