Instructions

1. Pre-heat oven to 200°C / 180°C fan assisted / Gas 6.
2. Whisk together flour, baking soda and salt in a large bowl. Create a well in the centre.
3. Peel away any browning or dry outer leaves from each scallion then trim away both ends. Rinse under water and shake dry.
4. Use the large slicer attachment on your Kenwood food processor to slice the scallions. Turn the slicer attachment over to the large grater side and grate the cheddar.
5. Add the scallion and grated cheese to the bowl with the dry ingredients, reserving a small handful of each to top the bread later.
6. Add 350ml of the buttermilk to the bowl, then use a blunt knife to stir the dry ingredients, scallion and cheese into the liquid until mostly mixed through and you have a shaggy dough. If it’s too dry, add a bit more buttermilk, otherwise, use your hands to very lightly knead the remaining flour into the dough.
7. Tip dough out onto a floured surface and shape into a round disc about 5-6cm thick. Transfer to a floured baking tray then score the top with a cross using a sharp knife.
8. Bake in the pre-heated oven for 25 minutes, then sprinkle over the reserved cheese & scallions and continue baking for another 10-15 minutes. It should sound hollow when you knock the underside.
9. Leave to cool on a wire rack for 15-20 minutes.
10. Store in an airtight container at room temperature. You can also put slices into freezer bags and freeze for individual portions that are still fresh once defrosted at room temperature.