Cheese and Chive Scones
These Cheese and Chive Scones are the perfect afternoon treat.
Servings: 8 Servings
Ingredients
For the Cheese and Chive Scones
- 475 g Self-Raising Flour (plus extra for dusting)
- 1/2 tsp Paprika
- 1/4 tsp Cayenne Pepper
- 1/2 tsp Mixed Herbs
- 100 g Unsalted Butter (cold and cubed)
- 2 tbsp Finely Chopped Chives
- 125 g Mature Cheddar Cheese
- 150 ml Whole Milk
Extras
- Splash of Whole Milk
- Mature Cheddar Cheese
Instructions
To Make the Cheese and Chive Scones
- Preheat the oven to 180C (160CFan) and line two baking trays with baking parchment and leave to one side.
- Add the flour, paprika, cayenne pepper, mixed herbs and cubes of butter to a large bowl and rub together until there are no lumps. Alternatively add the flour and butter into a food processor and pulse until there are no lumps.
- Mix in the chives and cheese.
- Add in 100ml of the milk and mix with a spatula until combined into a sticky dough. If it's too dry, add more milk and mix again. Repeat until you get the perfect scone dough.
- Tip the dough onto a floured surface and gently bring it together with your hands. Press the dough gently to around 4cm thick and cut using a 5cm round cutter.
- Knead the dough slightly to combine it all again, flatten and then cut more scones out. Repeat until all the dough has been used.
- Brush the scones with a bit of milk and sprinkle over some cheese. Bake in the oven for 10-15 minutes.
- Move to a wire rack to cool and enjoy!
Notes
- These Cheese and Chive Scones are best eaten the day of baking, but will last up to 2 days.
- If your scones don’t rise, it could be because you have overworked the dough.
- I use a 5cm cutter for these Scones.
- Swap out the paprika for mustard powder or leave it out altogether.