These cheese and chive scones are incredibly light, nothing like the stodgy ones sold pre packed in supermarkets. Lovely and cheesy with a subtle hint of chives, you’ll find it hard to just have one as they taste so good.
They’re perfect for afternoon tea, as a snack or even in a packed lunch.
For the most flavoursome scones use a good mature cheddar cheese, no mild cheese here thank you very much. Another top tip of mine is to snip the chives with scissors, as it’s much easier than chopping with a knife.
Ingredients (Makes 7 or 8 depends on cutter size)
225g self raising flour
1 teaspoon baking powder
1/2 teaspoon salt
50g unsalted butter (softened)
100g mature cheddar cheese (grated)
1 teaspoon snipped chives
150ml semi skimmed milk plus extra for brushing
1. Pre heat your oven to Fan 200c. Put the flour, baking powder and salt in a large bowl and stir together.
2. Add the butter and rub together using your finger tips so it resembles breadcrumbs.
3. Stir in 75g of the cheese and the chives.
4. Make a well in the centre and pour in the milk. Using a blunt edge knife cut through the mixture to form a sticky dough.
5. Tip the dough onto a floured surface and bring it together so it is no longer sticky, then roll out using a rolling pin so that it is 2.5 cm (1 inch) thick.
6. Using a 6cm round cutter cut out as many rounds as possible and then reshape the dough and cut out the remaining rounds. I managed to get 7 scones but if you use a 5cm cutter you should get 8 scones.
7. Place the scones on a non stick tray, brush with a little milk and top with the remaining 25g of grated cheese.
8. Bake for 12 minutes until golden brown.
9. Allow to cool for 10 minutes on the tray and then transfer to a cooling rack. Enjoy warm or cold sliced with lashings of butter.
So if you’re a fan of cheese like me, why not have a go at baking a batch of cheese and chive scones.