Cheese and chive scones with pear and honey recipe
 Rick Stein’s generously sized cheese and chive scones are delicious for lunch or afternoon tea, especially when served with extra cheese and sliced pears. 450g/1lb self-raising flour, plus extra for dusting2 tsp baking powderpinch salt1 tsp English mustard powder50g/1¾oz butter, cubed225g/8oz mature cheddar, grated (I use Davidstow cheddar)bunch chives, chopped200–250ml/7–9fl oz milk 450g/1lb self-raising flour, plus extra for dusting 2 tsp baking powder pinch salt 1 tsp English mustard powder 50g/1¾oz butter, cubed 225g/8oz mature cheddar, grated (I use Davidstow cheddar) bunch chives, chopped 200–250ml/7–9fl oz milk sliced cheddar (or other hard cheese), sliced pears and clear honey sliced cheddar (or other hard cheese), sliced pears and clear honey Method Preheat the oven to 210C/190C Fan/Gas 6½. Sift the flour, baking powder, salt and mustard powder into a large bowl. Using your fingertips, rub in the butter until the mix resembles fine crumbs. Stir in about 200g/7oz of the cheese, and the chives. Add enough of the milk to bring the mixture together to a soft, but not sticky, dough.Turn out the dough onto a lightly floured surface and briefly knead. Roll out the dough to about 4cm/1½in thick. Using a 6–7cm/2½–2¾in cookie cutter, cut out the scones and transfer to a baking sheet. Brush the tops with a little milk and sprinkle the remaining cheese over the scones. Bake for 12–15 minutes until well risen and golden.Cool on a wire rack. Serve while still slightly warm. Cut in half and top each with a slice of cheese, a slice of pear and a drizzle of honey. Preheat the oven to 210C/190C Fan/Gas 6½. Preheat the oven to 210C/190C Fan/Gas 6½. Sift the flour, baking powder, salt and mustard powder into a large bowl. Using your fingertips, rub in the butter until the mix resembles fine crumbs. Stir in about 200g/7oz of the cheese, and the chives. Add enough of the milk to bring the mixture together to a soft, but not sticky, dough. Sift the flour, baking powder, salt and mustard powder into a large bowl. Using your fingertips, rub in the butter until the mix resembles fine crumbs. Stir in about 200g/7oz of the cheese, and the chives. Add enough of the milk to bring the mixture together to a soft, but not sticky, dough. Turn out the dough onto a lightly floured surface and briefly knead. Roll out the dough to about 4cm/1½in thick. Using a 6–7cm/2½–2¾in cookie cutter, cut out the scones and transfer to a baking sheet. Turn out the dough onto a lightly floured surface and briefly knead. Roll out the dough to about 4cm/1½in thick. Using a 6–7cm/2½–2¾in cookie cutter, cut out the scones and transfer to a baking sheet. Brush the tops with a little milk and sprinkle the remaining cheese over the scones. Bake for 12–15 minutes until well risen and golden. Brush the tops with a little milk and sprinkle the remaining cheese over the scones. Bake for 12–15 minutes until well risen and golden. Cool on a wire rack. Serve while still slightly warm. Cut in half and top each with a slice of cheese, a slice of pear and a drizzle of honey. Cool on a wire rack. Serve while still slightly warm. Cut in half and top each with a slice of cheese, a slice of pear and a drizzle of honey.