Wholemeal Cheese and Chive Scones

Ingredients

• 1 1/2 cups wholemeal self-raising flour
• 1 1/2 cups plain self-raising flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 50g butter, chopped
• 1 cup grated vintage cheddar cheese
• 1 1/2 tablespoons finely-chopped fresh chives
• 1 1/4 cups milk
• butter, to serve

Method

1. Preheat oven to 220°C. Line a large baking tray with non-stick baking paper. Combine flours, baking powder and salt in a large bowl. Using fingertips, rub butter into flour mixture until mixture resembles fine breadcrumbs. Stir in cheese and chives. Make a well in the centre.
2. Combine 1 cup milk and 1/2 cup cold water in a jug. Pour milk mixture into well and stir with a flat-bladed knife until dough almost comes together. Turn onto a lightly-floured surface. Knead gently for 1 minute or until smooth (do not overmix).
3. Roll dough out to a 2cm-thick, 20cm x 26cm rectangle. Cut dough into 16 squares.
4. Place scones 1cm apart on tray. Brush tops with remaining milk. Bake for 18 to 20 minutes or until light golden and hollow when tapped. Serve warm with butter.