Cottage cheese and chive scones

Method

1. Heat the oven to 170ºC fan/gas 5 and line a baking tray. Put the flour and butter in a bowl, then rub together between your fingers and thumbs into a coarse rubble. Add the grated cheese (reserving a handful for the top), baking powder, salt, chilli flakes (if using) and chopped herbs, then stir in the milk and cottage cheese. Bring it together with your hands but don’t overwork – as soon the dry patches are gone, it’s ready.

2. Roll the dough into a log, then slice into 6 discs and put on the lined baking tray. Brush with the egg wash – the salt will have broken down the albumen in the egg, giving you an even glaze. Top each scone with a sprinkle of the leftover grated cheese and a grind of black pepper.

3. Bake for 10-12 minutes. Eat straight out of the oven or at room temperature. Once cooled, store in an airtight container for a day or two – but they’re best eaten fresh.

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