Grana Padano and Lovage Scones

Begin by pre heating your oven to 200 degrees Celsius.

Prepare all ingredients as noted.
Start by adding your sieved self-raising flour to your food processor, followed by your chilled and diced butter. Next add in your finely chopped lovage followed by your salt, white pepper and Dijon mustard. Pulse in the food processor until you have a fine crumb and no lumps of butter remain, 30-40 seconds.

Next add in the finely grated Grana Padano (leaving a good handful to garnish scones with before baking) and lemon zest, thoroughly combine.

Make a well in the middle of your ingredients, whisk your eggs then pour into the flour and butter mixture and with a spatula gently combine, being mindful to not overwork the ingredients. Next add in your milk to bring the ingredients together ( you may not need it all depending on the size of your eggs).

Using your hands bring the dough together into a ball (again don’t overwork), lightly flour both your rolling pin and work surface then roll out to around 2-2.5cm thick. Using a circular cutter, 6-8cm wide cut your rounds, place on parchment or a non stick baking tray, lightly brush with milk, scatter over remaining Grana Padano and bake for 15-17 minutes, or until they begin to turn a lightly golden.

Remove and place on a cooling rack. These are best eaten the same day with a good slice of butter or a very generous spoonful of clotted cream, finished with a little extra seasoning to taste.