GREAT BRITISH BUFFET

Lancashire cheese and chive scone wedges

MAKES 16

Celebrate the Queen’s Platinum Jubilee with this fun scone crown

YOU WILL NEED

450g self-raising flour
1tsp fine sea salt
1tsp English mustard powder
Pinch cayenne pepper (optional)
150g unsalted butter, diced
200g Lancashire cheese, grated
3tbsp snipped fresh chives
150ml milk
1 medium egg, beaten
Tomato chutney, to serve (optional)

HOW TO DO IT

1 Heat the oven to 220C/Gas 7. Sift the flour, salt, mustard powder and cayenne pepper into a bowl. Add the butter and rub into the flour until the mixture resembles fine breadcrumbs.

2 Set aside a handful of the cheese and 1tbsp of the chives, then stir the rest into the breadcrumb mixture. Mix the milk with 100ml warm water. Make a well in the centre of the dry ingredients and add the milk and water. Mix together to form a soft dough, then tip out onto a floured surface. Divide into two balls.

Roll out both balls into circles that are 2cm thick. Cut each into 8 triangles.