Rick Stein shares 'delicious' cheese scones recipe using one seasonal ingredient

Scones are an afternoon tea staple, particularly the plain or fruit kind, which often include sultanas and currants. Jam and cream are the most popular toppings for light, flaky, and slightly sweet scones, but according to Rick Stein, the savoury kind are best with pears. The Padstow-based chef shared his "delicious" and "generously sized" cheese and chive scones in an episode of Rick Stein's Cornwall.

Perfect for lunch or afternoon tea, the cheesy delights are made with butter, mustard powder, cheese, and chives for maximum flavour. For the pears, buy anything in season, like Conference pears, which are best between September and January, or Comice pears, which are available between August and December.

Rick Stein's scones recipe

Ingredients

• 450g/1lb self-raising flour, plus extra for dusting
• Two tsp baking powder
• A pinch of salt
• One tsp English mustard powder
• 50g/1¾oz butter, cubed
• 225g/8oz mature cheddar, grated (I use Davidstow cheddar)
• Bunch of chives, chopped
• 200-250ml/7-9fl oz milk
• Sliced cheddar (or other hard cheese), sliced pears and clear honey to serve

You will need a hot oven for the scones, so preheat it to 210C/190C Fan.

To make the dough, first sift the flour, baking powder, salt, and mustard powder into a large bowl. Use your fingertips to rub in the butter until the mixture resembles fine crumbs.

Next, stir in about 200g/7oz of the cheese and the chives. Add enough milk to combine the ingredients into a soft, smooth dough that isn't sticky.

Turn the dough onto a lightly floured surface and briefly knead it. Roll out the dough to approximately 4cm (1½ inches) thickness. Use a 6-7cm (2½-2¾ inches) biscuit cutter to cut out the scones and transfer them to a baking sheet.

Brush the tops with a small amount of milk and sprinkle the remaining cheese over the scones.

Bake for 12 to 15 minutes until they are puffed up and golden brown. Allow to cool on a wire rack. Serve while still slightly warm, halving each and topping with a slice of cheese, a slice of pear, and a drizzle of honey.