Cheese 
Scones with Scrambled Eggs and Tomato & Sriracha Jam 

1. Preheat the oven to 200°C and line a baking tray with greaseproof paper and set aside. 
2. Put the flour, salt and pepper into a large mixing bowl. Add the butter and rub together until a breadcrumb-like texture is achieved.  
3. Add the milk, egg and cheese and mix together and knead to lightly form a ball.  
4. Tip the dough out onto a lightly floured work surface. Roll the dough out to 25mm thickness and use a 7cm round cutter to stamp out circles, rerolling any offcuts. Transfer the dough circles to the prepared baking tray and brush with egg wash. 

5. Bake for 15-20 minutes or until risen and golden brown. Transfer to a wire rack and allow to cool to room temperature.  
6. For the scrambled eggs, break the eggs into a bowl, lightly season with salt and whisk together. Melt the butter in a heavy-based pan over a medium-low heat. When the bubble begins to bubble, pour in the eggs and use a spatula to continuously stir the eggs until they are just set but very creamy.  
7. Remove from the heat, stir in the cream and chives and finish seasoning salt and black pepper before serving.