MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Ruby Tandoh's Cheese And Chive Scone Bites Categories: Scones Yield: 24 Scones 40 g Butter 300 g Plain flour 4 ts Baking powder 1 pn Salt 150 g Cheddar; coarsely grated 50 g Parmesan; finely grated 25 g Chives; finely chopped 150 ml Milk 2 ts Dijon mustard 1 Egg; lightly beaten, to -glaze These are smaller than normal scones, and so rich with molten cheese that there s no need to split them or bother with the hassle of providing knives, butter and condiments. Just serve them as they are, still warm from the oven and enjoy in a couple of quick, greedy bites. Preheat the oven to 200°C/400°F/gas mark 6. Rub the butter into the flour until no visible chunks of butter remain. Stir in the baking powder, salt, cheeses, and chives. In a separate bowl, whisk the milk and mustard together then add this to the dry ingredients. Mix gently together you want to avoid kneading the dough or working it any more than is necessary, otherwise the dough will toughen and the resulting scones will be heavy. As soon as the ingredients come together to form a shaggy, slightly sticky dough, stop mixing. Tip the dough out on to a well-floured work surface and pat it gently to 2 cm thick. Use a small round pastry cutter no bigger than 4 cm diameter to cut circles out. Dust the pastry cutter with flour if you find it sticking to the dough. Gather offcuts, lightly pat together and repeat. Arrange the dough circles over a couple of baking trays. Brush the tops of the scones with a little egg wash, taking care not to let the glaze run down the sides. Bake in the preheated oven for 15 minutes. When done, the scones should be well-risen, golden and firm to the touch. Leave to cool and firm for 10 minutes or so. Best eaten while still slightly warm from the oven. Recipe by Ruby Tandoh Recipe FROM: MMMMM