Mini Beech Wood cheese and ham hock scones

Flaky, savoury and deliciously smoky, these cheese scones – with Beech Wood Cheddar,  shredded ham hock and Spiced Tomato & Vodka Chutney – make sensational little canapés, weekend snacks or mini dinner party starters.

Makes 18 scones

Method:

1. Preheat the oven to 200C/180C fan/400F. Line a baking tray with parchment paper.
2. In a large mixing bowl, sift together the self-raising flour, baking powder and a pinch of salt.
3. Add the cubed butter to the flour mixture. Use your fingers or a pastry cutter to rub the butter into the flour until it resembles fine breadcrumbs.
4. Grate the Beech Wood cheese and stir 100g evenly through the flour mixture.
5. Make a well in the centre of the mixture and pour in the milk. Use fingers to gently mix until it begins to form a dough.
6. Turn the dough out onto a lightly floured surface and gently bring it together. Pat the dough into a rough disc about 2.5cm (1 inch) thick and roll so the pastry is even in diameter.
7. Use a 44 or 45mm cutting ring or round cutter to cut out the scones. Gently press down and twist to get clean edges. Re-roll any leftover dough to make the remaining scones.
8. Place the scones on the prepared baking tray, spacing them apart. Brush the tops with the beaten egg to give them a golden finish and add the remaining cheese to the tops of the scones.
9. Bake in the preheated oven for 12-15 minutes or until they have risen and are golden brown on top.
10. Allow the scones to cool slightly on a wire rack. Once they’re just warm, top each scone with a generous amount of ham hock and a dollop of Spiced Tomato & Vodka Chutney.