KING OF KINGS Full Cream Evaporated Milk
Preheat oven to 200°C.
Combine 200ml MARIGOLD Evaporated Milk with the vinegar and set aside.
Sift flour and salt into a bowl. Using your fingertips, rub the cold butter into the flour until crumbly. Add the cheese (reserving a handful to sprinkle over the scones later), chives and pepper, and stir to mix evenly.
Stir the eggs into the milk and vinegar mixture, then pour it into the dry ingredients. Stir gently with a wooden spoon and stop as soon as a soft dough forms (it will be loose and craggy).
Lightly flour a clean work surface. Turn the dough onto the work surface and knead it several times until it comes together. Gently pat the dough out to 2.5cm thickness.
Cut out the dough using a 6 cm round scone or cookie cutter that’s been dipped in flour. Transfer scones to a baking tray.
Brush the scones with the remaining 3 tbsp of MARIGOLD Evaporated Milk and sprinkle the remaining grated cheese over the scones.
Bake for 18 minutes, or until golden and risen.