Cheese, chive and mustard scones recipe
 Savoury scones make a brilliant addition to a packed lunch instead of a boring sandwich. (If you can resist eating them all straight out of the oven.) 510g/1lb 2oz plain flour, plus extra for flouringgenerous pinch salt2¼ tsp baking powder1 tsp English mustard powder65g/2½oz unsalted butter, plus extra for serving380g/13oz strong cheddar4½ tbsp fresh snipped chives300ml/10fl oz milk 1 free-range egg, beaten with a little milk for glazing4 russet apples, to serve 510g/1lb 2oz plain flour, plus extra for flouring generous pinch salt 2¼ tsp baking powder 1 tsp English mustard powder 65g/2½oz unsalted butter, plus extra for serving 380g/13oz strong cheddar 4½ tbsp fresh snipped chives 300ml/10fl oz milk 1 free-range egg, beaten with a little milk for glazing 4 russet apples, to serve Method Preheat the oven to 220C/200C Fan/Gas 7. Lightly flour a baking tray.Sift the flour, salt, baking powder and mustard into a bowl. Rub in the butter until the mixture resembles fine breadcrumbs. (You can do this quickly in a food processor.)Grate half of the cheese very finely, and roughly chop the other half. Stir into the flour mixture with the chopped chives. Gradually add milk to make a soft but not sticky dough (you may not need all the milk). Turn the dough onto a floured surface and knead lightly, then roll the dough out into a thickness of just less than 2.5cm/1in. Use a 6cm/2½in cutter to cut the scones, re-rolling the off-cuts as necessary. Handle the dough as little as possible to keep it light.Put the scones onto the floured baking tray, allowing at least 2.5cm/1in between them and glaze with the egg and milk mixture. Bake for 10 minutes or until risen and golden brown.To serve, finely slice the russet apples and fan half a dozen slices on the plate with the cheese scone and a small pat of butter. Preheat the oven to 220C/200C Fan/Gas 7. Lightly flour a baking tray. Preheat the oven to 220C/200C Fan/Gas 7. Lightly flour a baking tray. Sift the flour, salt, baking powder and mustard into a bowl. Sift the flour, salt, baking powder and mustard into a bowl. Rub in the butter until the mixture resembles fine breadcrumbs. (You can do this quickly in a food processor.) Rub in the butter until the mixture resembles fine breadcrumbs. (You can do this quickly in a food processor.) Grate half of the cheese very finely, and roughly chop the other half. Stir into the flour mixture with the chopped chives. Grate half of the cheese very finely, and roughly chop the other half. Stir into the flour mixture with the chopped chives. Gradually add milk to make a soft but not sticky dough (you may not need all the milk). Gradually add milk to make a soft but not sticky dough (you may not need all the milk). Turn the dough onto a floured surface and knead lightly, then roll the dough out into a thickness of just less than 2.5cm/1in. Use a 6cm/2½in cutter to cut the scones, re-rolling the off-cuts as necessary. Handle the dough as little as possible to keep it light. Turn the dough onto a floured surface and knead lightly, then roll the dough out into a thickness of just less than 2.5cm/1in. Use a 6cm/2½in cutter to cut the scones, re-rolling the off-cuts as necessary. Handle the dough as little as possible to keep it light. Put the scones onto the floured baking tray, allowing at least 2.5cm/1in between them and glaze with the egg and milk mixture. Put the scones onto the floured baking tray, allowing at least 2.5cm/1in between them and glaze with the egg and milk mixture. Bake for 10 minutes or until risen and golden brown. Bake for 10 minutes or until risen and golden brown. To serve, finely slice the russet apples and fan half a dozen slices on the plate with the cheese scone and a small pat of butter. To serve, finely slice the russet apples and fan half a dozen slices on the plate with the cheese scone and a small pat of butter. Recipe tips Scones are best served fresh, but they also freeze really well (just allow to cool completely and wrap them properly before storing in the freezer). To refresh older scones, put them in a low oven for a few minutes – it works wonders!