A balanced diet is one of these in each hand: Cheese and chive scones
How to Make Cheese and chive scones
Preparation time:
less than 30 mins
Cooking time:
10 to 30 mins
Serves:
Makes about 8 scones
Dietary:
Vegetarian
Ingredients
- pinch of salt
- 1 tsp mustard powder
- 1 tsp baking powder
- 225g/8oz self-raising flour
- 55g/2oz unsalted butter
- 120g/4½ oz cheddar
- 1 tbsp freshly chopped chives
- 100ml/3½fl oz cold milk
Method
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Preheat the oven to 200C/180C Fan/Gas 6. Line a large baking sheet with baking paper.
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Sieve the salt, mustard powder, baking powder and flour into a bowl. This helps to add air into the mixture and make the scones light and fluffy.
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Add the butter to the flour mixture. Using your fingertips, lightly rub in the butter until you get a fine breadcrumb consistency. Using your fingertips will stop the butter from melting.
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Add 100g/3½oz of the grated cheese into the flour mixture, and rub it in lightly. Save the remaining cheese for later. Add the chives and mix in.
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Make a well in the centre of the mixture and add the cold milk a little at a time, mixing between each addition until the dough starts to come together. You may not need all the milk, don’t add too much, it should be a crumbly dough-like consistency.
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Tip the mixture onto a lightly floured surface and bring it together into a ball using your hands. Shape it into a 2cm/1in thick disc using your hands (alternatively use a rolling pin). Don’t roll the dough too thinly or you will end up with crunchy biscuits instead of fluffy scones.
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Using a medium-sized cutter (about 4–5cm/1½– 2in diameter) cut the dough into circles, using one sharp tap and not twisting the dough as you cut. Twisting the scone mix can result in an uneven rise.
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Place the scones on the lined baking sheet and repeat until you have used all the dough.
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Brush a little milk on the top of the scones using a pastry brush. Sprinkle with the leftover cheese.
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Bake the scones for about 12 minutes, or until they are golden-brown. Allow to cool slightly on a wire rack and serve slightly warm. You know you’ve made a good scone if it tears easily!
