-
1
Preheat the oven to 200u00b0C/400u00b0F.
-
2
Sift the flour, mustard, cayenne and salt in a mixing bowl.
-
3
Add the soft cheese to the mixture and mix together until well-combined.
-
4
Stir in the snipped chives.
-
5
Make a well in the centre of the ingredients and gradually pour in 31/2 fluid ounces of milk, stirring as you pour, until the mixture forms a soft dough.
-
6
Turn the dough onto a floured surface and knead lightly.
-
7
Roll out until 3/4 inch thick and use a 2 inch plain pastry cutter to produce as many rounds as you can.
-
8
Transfer the rounds to a baking sheet.
-
9
Re-knead the dough trimmings together and roll out again. Stamp out more rounds. You should be able to make 10 scones in total.
-
10
Brush the scones with the remaining milk and sprinkle with the grated cheese.
-
11
Bake in the oven for 15-20 minutes until the scones have risen and are golden.
-
12
Transfer the scones to a wire rack to cool.
-
13
Serve the scones with a low-fat soft cheese, garnished with chives.
-
14
Chef's Note: For sweet scones, omit the mustard, cayenne pepper, chives and grated cheese. Replace the flavoured soft cheese with plain low-fat soft cheese. Add 23/4 ounces currants, sultanas or berries and 1 ounce caster sugar. Serve with low-fat soft cheese and fruit spread.
