Classic British Cheese and Chive Scones with Horseradish Butter Spread Recipe

Flour: Use self-raising flour for the best rise. Alternatively, combine plain flour with 2 teaspoons baking powder per 225g.

Butter: Use cold, unsalted butter cubed for crumbly scone texture. Softened butter is used for easy mixing in the horseradish spread. Unsalted is preferred for salt control.

Cheddar Cheese: Mature cheddar offers strong flavor, but Red Leicester or plant-based cheddar-style cheese work well too.

Chives: Fresh chives provide mild onion notes. Substitute with minced spring onions or green onions if unavailable. Dried chives yield milder flavor.

Milk: Whole milk ensures soft texture. Use unsweetened plant milk (oat, almond, soy) for dairy-free versions.

Egg: Beaten egg brushed on top creates a golden crust. For egg-free, use plant-based milk or melted vegan margarine.

Horseradish Sauce: Prepared horseradish adds peppery zing to the butter spread. Adjust amount if milder taste is preferred or substitute mild mustard.

Seasoning: A pinch of salt and fresh black pepper balances the flavors. Adjust salt when using salted butter or cheese.

Tip: Work quickly when rubbing butter into flour to keep it cold for flaky texture. Do not overmix dough for tender scones. Press cutter straight down without twisting for even rise.