Instructions
Follow the steps and taste along the way.
Prepare the ingredients
Preheat the oven to 200 °C. Line a baking sheet with parchment paper. Finely grate the carrot, coarsely grate the Cheddar and chop the chives.
Combine the dry ingredients with the butter
Mix the flour, baking powder, salt and smoked paprika in a bowl. Cut the cold butter into small cubes and quickly rub it into the flour with your fingertips until the mixture resembles coarse breadcrumbs; a few small pieces of butter can remain.
Make the dough
Stir the Cheddar, carrot and chives into the flour mixture. In a smaller bowl, whisk the egg with the kefir and mustard, pour it into the bowl and mix with a fork. Once the dough comes together, briefly press it together with your hands; do not knead it until smooth.
Shape the scones
Transfer the dough to a lightly floured board and shape it into a circle about 2 cm thick. Cut it into 8 equal wedges with a sharp knife and transfer them to the baking sheet, leaving small gaps between them.
Bake until golden
Bake at 200 °C for 18 to 20 minutes, until the tops are golden brown and the bottoms are firm. Let the scones rest on the baking sheet for 5 minutes before serving; serve slightly warm or completely cooled.
