Genuine Hops Flowers ingredient photograph, not the finished scones.

Ingredients

• 250 g self-raising flour
• 50 g cold butter, cubed
• 100 g mature cheddar, grated
• 1 tablespoon finely chopped fresh chives
• ¼ teaspoon food-grade dried Hops Flowers, very finely crushed
• 150 ml milk
• Pinch of salt

How to prepare

1. Preheat the oven to 200°C. Line a baking tray with baking paper.
2. Rub the cold butter into the self-raising flour until the mixture resembles coarse crumbs.
3. Stir through the grated cheddar, chopped fresh chives, pinch of salt and very finely crushed dried Hops Flowers.
4. Add milk gradually, mixing gently until a soft dough forms. Avoid overworking.
5. Turn onto a lightly floured work surface, pat to approximately 2–3 cm thick and cut into rounds.
6. Arrange on the lined tray and bake for approximately 12–15 minutes, until well risen, golden and cooked through. Serve warm.

Kitchen notes

Use only correctly identified food-grade Hops Flowers (Humulus lupulus) in the small culinary quantity specified; hops are intensely bitter. This recipe contains wheat/gluten and dairy. Use good food hygiene with milk, cheese and fresh herbs; store any leftovers promptly under refrigeration and do not assume a tested shelf life. Hops may cause sensitivity and can interact with sedating medicines; avoid concentrated hops preparations during pregnancy and breastfeeding unless appropriately advised. This recipe is for food enjoyment only, not a sleep or therapeutic treatment.