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Cheese and chive scones

• Janine Ratcliffe

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Serves 10 - 12

Easy

Prep: 10 mins

Cook: 20 mins

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Fresh savoury scones, ready in just 30 minutes. Serve these just warm with soft butter for spreading

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Try our cheese and chive scones, then try Wensleydale cheese scones, comté cheese and olive scones, or beef chilli with jalapeño cheddar scones.

Cheese and chive scones recipe

Ingredients

Nutrition

• 400g self-raising flour

• 100g salted butter

  chilled and cubed

• 175g mature cheddar

  grated

• good pinch of cayenne pepper (optional)

• 3 tbsp finely chopped chives

• 200ml whole milk

  heated until just warm (plus extra for brushing)

Nutrition: per scone (12)

• kcal255
• fat13g
• saturates8g
• carbs26g
• sugars1g
• fibre1g
• protein7g
• salt0.7g

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Method

• step 1

  Heat the oven to 220C/200C fan/gas 7. Put the flour in a food processor, add the butter then pulse until the mixture resembles breadcrumbs. Alternatively, rub the butter into the flour using the tips of your fingers. Stir in 150g of the cheddar and the cayenne, if using. Season well then stir in the chives. Gradually add the milk and bring together into a soft dough.

• step 2

  Gently pat out the dough on a floured worksurface to about 3cm thick and cut into scones using a sharp cutter. Put the scones on a non-stick baking sheet and brush the tops with milk, then sprinkle with the rest of the cheese. Bake for 18-20 mins or until deep golden and risen. Serve just warm with butter.

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Authors

Janine RatcliffeFood director

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