Elevate your high tea game this World Baking Day with our sensational scones! ✨ Just imagine the aroma of these beauties baking in the oven—reason enough to whip up a batch. But wait until you taste the buttery layers and our mouthwatering selection of cheeses. Trust us, you'll be baking these again and again! 😍🍽️Makes 6🥣20 minutes prep time⏱️15 minutes cooking time📌INGREDIENTS240 g Woolworths Self Raising Wheat Flour1 t salt 1 T sugar70 g Woolworths Salted Butter, cold and cubed, extra for serving50 g Woolworths Mature Cheddar 50 g Woolworths Klein River Oak Smoked Stanford Full Fat Hard Cheese 50 g Woolworths Klein River Gruberg Full Fat Hard Cheese 4 T Woolworths Fresh Chives, finely chopped 3 T Mild Diced PEPPADEW Piquanté Peppers, diced ¾ cup Ayrshire Cultured Low Fat Buttermilk, a little extra if needed Freshly ground black pepper2 Woolworths Free Range Eggs, beaten Woolworths Fynbos Honey, to drizzle over 📌COOKING INSTRUCTIONS1. Preheat your oven to 200°C. Add the flour to a large mixing bowl along with salt and sugar. Add the cubes of butter, and using your fingertips, rub into the flour until small clumps of butter remain.Cook’s Note: Do not rub the butter into the flour until you don’t see any more butter. 2. We want to keep those tiny nuggets of butter in the dough. When the scones go into the oven, the heat will cause the nuggets of butter to melt, which will cause steam, and the steam creates the bubbles and texture inside the scone, also helping it rise. 3. Add the cheeses, chives and Peppadews, gently folding them through before adding the buttermilk and black pepper. Once the liquid is added, begin folding in a slow motion. Once all the liquid has been added and is just about incorporated, turn the mixture out on a clean work surface and gently bring together to form a straggly dough. Cover with plastic wrap and leave for 10 minutes. 4. On a lightly floured surface, gently roll the dough out to the desired thickness, then cut out the shapes you’d like either using a cookie cutter or simply by hand (using a knife).5. Place your scones on a baking tray and brush the tops with beaten egg. For the best results, chill the scones in the fridge for 30 minutes before baking, but if you’re in a rush, simply pop them in the oven immediately to bake for 15 minutes or until the outside becomes golden and the scones themselves have a hollow sound when gently tapped. 6. Remove the scones from the baking tray and let them cool slightly before gently halving the scones, topping with a generous layer of butter and a drizzle of honey, and serving. | WOOLWORTHS