Mature cheddar and herb scones

Ingredients

• 260 g plain flour, plus extra to dust
• 1 tbsp caster sugar
• 1 tbsp baking powder
• 1/2 tsp fine salt
• 1/4 tsp cayenne pepper
• 1/4 tsp smoked paprika
• 130 g buttermilk
• 65 g salted butter, frozen and grated
• 200 g mature cheddar, frozen and grated
• 2 x 20g packs chives, finely chopped
• 1/2 x 30g pack flat leaf parsley, finely chopped
• 20 g unsalted butter, melted, plus extra butter to serve (optional)

Instructions

1. 1

   Combine the flour, sugar, baking powder, salt, cayenne pepper and smoked paprika in a large bowl. Add the buttermilk and mix gently with a wooden spoon until the mixture comes together. Fold in the grated butter, cheddar and chopped herbs until combined, taking care not to overmix.

2. 2

   Preheat the oven to 220°C, fan 200°C, gas 7, and line 2 baking trays with baking paper. Lightly dust a work surface with flour, divide the dough into 2 pieces and shape each piece into a 2.5cmthick rectangular log. Wrap the dough in clingfilm and pop in the freezer for 10-15 minutes, to firm up.

3. 3

   Remove from the freezer, slice into 2.5cm squares and place these on the prepared trays. Bake the mini scones for 12-14 minutes, or until golden and puffed. Allow to cool on the tray then brush with the melted butter before serving.