Sour cream, cheddar and chive drop scones

250 g (9 oz/12/3 cups) plain (all-purpose) flour

50 g (11/2 oz/1/2 cup) cheddar cheese, grated, plus a little extra for sprinkling

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

2 teaspoons baking powder

1 teaspoon bicarbonate of soda (baking soda)

1 teaspoon soft light brown sugar

60 g (2 oz/1/4 cup) butter

40 g (11/2 oz/1/3 cup) chives, chopped

1/2 teaspoon English or wholegrain mustard

250 ml (9 fl oz/1 cup) buttermilk

120 ml (4 fl oz/1/2 cup) sour cream

Equipment

Baking trays

Baking paper

Ice-cream scoop or large spoon

Prep time: 10 minutes

Baking time: 12–15 minutes

Preheat the oven to 220°C/425°F and line 2 baking trays with baking paper.

Put the flour, cheese, salt, pepper, baking powder, bicarbonate of soda and sugar in a bowl. Rub in the butter with your fingers until it resembles breadcrumbs.

Add the chives and mix through. Add the mustard, buttermilk and sour cream and mix until it all comes together.

Use an ice-cream scoop or a large spoon to spoon mounds of the scone mixture onto the prepared baking trays leaving a 5 cm (2 inch) gap between each one to allow room for them to spread.

Sprinkle some more cheddar cheese on top and bake for about 12–15 minutes until golden and risen. These scones are best eaten the same day, but will keep for 3 days in an airtight container.

Click HERE for The Senior's review of Aimee's Perfect Bakes.