When I had my cafe I was making scones every morning before we opened at 10am. We always made fruit and cheese scones and they were always good sellers. It took many tries to get a recipe I was happy with and my customers loved them.
This is a variation on my cheese scones adding chives and using some warmth with English mustard.
Start by pre-heating the oven to 220 degrees centigrade (200 Fan) or Gas Mark 7, then line a baking tray with baking parchment.
In a large bowl weigh out the self raising flour, butter, salt and pepper,
Rub the butter into the flour until you have a texture of fine breadcrumbs.
Add 60g of the cheese, chives (reserving a few for the tops if required) and mustard.
Then add the egg and the milk into the dry ingredients and mix together with a knife.
Using your hands, bring the ingredients together to form a soft ball of dough.
Tip the dough onto a lightly floured bench and flatten gently with your hand to about 2cm/ 3/4” thick. Cut out 6 scones with a square 5cm cutter.
Place the scones on the lined baking tray.
Brush the top of the scones with some milk.
Finally sprinkle over the 20g of remaining cheese and remaining chives.
Bake for 15-18 minutes.
Cheese & Chive Scones
Sarah's servings: 6
Sarah's skill: Easy
Baking time: 15 - 18 minutes
Ingredients:
230g Self Raising Flour
65g Unsalted Cold Cubed Butter
Pinch of Salt and Pepper
80g Grated Mature Cheddar Cheese
15g Chopped Chives
1 tsp English Mustard
1 large Egg
75ml Cold Milk
Method:
Preheat the oven to 220 degrees centigrade (200 Fan) or Gas Mark 7
Line a baking tray with baking parchment.
In a large bowl weigh out the self raising flour, butter, salt and pepper.
Rub the butter into the flour until you have a texture of fine breadcrumbs.
Add 60g of the cheese, chives (reserving a few for the tops if required) and mustard.
Then add the egg and the milk into the dry ingredients and mix together with a knife.
Using your hands, bring the ingredients together to form a soft ball of dough.
Tip the dough onto a lightly floured bench and flatten gently with your hand to about 2cm/ 3/4” thick.
Cut out 6 scones with a square 5cm cutter.
Place the scones on the lined baking tray and brush the top of the scones with some milk.
Finally sprinkle over the 20g of remaining cheese and remaining chives.
Bake for 15-18 minutes.
Sarah’s extra slice......
Makes approx 6 scones - just double the recipe if you want more.
You can use different flavours of cheese but I love a strong mature cheddar.
I always used a square cutter for my cheese scones in the cafe but a round one will do the job just fine.
I prefer a silicone baking brush as they are easy to clean and don’t loose hairs.
Use kitchen scissors to cut the chives its so much easier and quicker!