Barbecue spiced beef stew with cheesy scone topping

Method

1. Mix all the barbecue seasoning ingredients together in a bowl, then sprinkle enough over the beef to lightly coat (see tips).
2. Heat a good splash of vegetable oil in the casserole over a high heat and sear the beef, in batches if necessary, so it gets some good colour all over. Transfer the meat to a plate and set aside.
3. Add another drizzle of oil to the casserole, add the onions, carrots, garlic and rosemary, then fry over a medium heat, stirring, for 8-10 minutes without colouring too much. Season with salt and pepper.
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4. Add the tomato purée and cook for 3-4 minutes. Return the beef to the pan, sprinkle the flour over the top and stir in so it’s all coated nicely. Pour in the beef stock and bring to the boil, then put the lid on, reduce the heat and simmer on the lowest possible heat for 2½ hours, removing the lid for the final 30 minutes. Check the stew every 20 minutes or so and give it a stir
   to check it’s not catching on the bottom. Add an extra splash of stock or water if the stew starts
   to look at all dry.
5. While the stew is cooking, make the scones. In a small bowl, mix the fresh (or dried) yeast with 1 tbsp water. If using dried yeast, also add a pinch of sugar. Stir to dissolve and set aside.
6. Meanwhile, put the flour in a large bowl and rub the butter into the flour using your fingertips, then add half the cheddar, the chives and salt until well combined. Add the yeast mixture, buttermilk and egg yolks, then mix together until a dough forms (see tips).
7. Roll or pat out the dough on a lightly floured work surface until 4cm thick, then cut out 8 rounds with the cutter, re-forming the dough gently as needed.
8. Put the scones on a baking sheet lined with non-stick baking paper, then chill until needed. Heat the oven to 200°C/180°C fan/gas 6. When the stew is ready, check the seasoning again, then carefully arrange the scones on top. Brush with beaten egg and sprinkle over the rest of the grated cheddar. Bake for 15-20 minutes, then serve.