Scones with cheddar cheese, chives and sundried tomato's

 you will need

• 400g self rising flour
• 80g of cold butter
• 1/2 teaspoon of bicarbonate of soda
• 40g
• 1/2 teaspoon of salt
• 1 teaspoon of fresh chopped oregano
• 1 teaspoon of fresh thyme
• 1 tablespoon of fresh chopped chives
• Pinch of cayenne pepper
• 75g of cheddar cheese
• 150ml of buttermilk
• 1 tablespoon of tomato puree
• 3 sundried tomatoes
• milk for brushing
• salt and pepper

Preheat your oven too 200
Sift flour ,soda and salt and rub in the butter until mixtures look like fine breadcrumbs . stir in fresh herbs, cayenne pepper chopped, sundried tomatoes, salt and pepper and half the cheese. Gradually stir in the milk into the tomato puree so that the tomato puree is well blended. Pour the mixture on the dry ingredients and fix to form a firm dough.
Roll out the dough on a lightly floured board to a thickness about 2cm.
Using a 5cm cutter, cut rounds out of the dough. Gather up pieces into a ball ,roll them out again and cut more rounds, when cutting the rounds don't twist your cutter as this effects them raising in the oven.
Place scone rounds on a baking sheet brush with milk and sprinkle them with the remaining cheese.
Bake in a preheated oven for 20 minutes or until the scones are well risen and springy to the touch.
Transfer to wire rack to cool.

I like to serve these with spicy tomato chutney to make this you will need

• 1 red chilli deseeded and chopped finely
• 1 white onion chopped finely
• 1 clove of garlic
• 1 teaspoon of freshly grated ginger
• Sprig of fresh thyme ,chopped finely
• tin of chopped tomatoes
• tablespoon or 2 of white wine vinegar
• half a cup of brown sugar

Simply heat a large saucepan and soften chopped onions with a teaspoon of salt on a medium to low heat for 10 to 15 minutes. Add your garlic , thyme, ginger, and chilli with the onions and cook for 1 to 2 minutes. Add your brown sugar and cook until it forms a liquid but be careful not to burn it ,add a tablespoon of white wine vinegar and add your chopped tomatoes. Cook down for at least 20 minutes.

I prefer to make this a couple of days before hand to allow the flavour of the chutney develop.