Cheese and Chive Scones

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 wholegrain mustard.

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The first thing to do is rub the butter into the flour until it is like breadcrumbs. You do not want lumps of butter left in the flour.

Then add about 60g of the cheese leaving enough to put on the tops of the scones and the chopped chives leaving a few for the top.

Add the salt, pepper and mustard and mix.

In a measuring jug put the milk and egg and lightly whisk with a fork. Add 3/4 of milk mixture into the dry ingredients and bring together with your hands. Add the remaining milk mixture as required until the dough comes together.

Do not overwork the dough. Put it on a lightly floured surface and flatten with your hands to about 2cm thickness.

Cut the scones out and brush with milk or egg and top with the remaining cheese and chives. I use these cutters available on Amazon

Then 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

80g Grated mature cheddar cheese

1tsp Wholegrain mustard

15g Chopped Chives

75ml Cold Milk

1 large egg

Pinch of pepper and salt

Method:

1. Preheat the oven to 220 degrees centigrade (200 Fan) or Gas Mark 7

2. In a large bowl weigh out the SR flour and butter.

3. Rub the butter into the flour until you have a texture of fine breadcrumbs.

4. Add 60g of the cheese, chives (reserving a few for the tops if required), salt, pepper and mustard.

5. In a measuring jug put the milk and egg and lightly whisk with a fork.

6. Add 3/4 of milk mixture into the dry ingredients and bring together with your hands. Add the remaining milk mixture as required until the dough comes together.

7. Tip the dough onto a lightly floured bench and roll gently to about 2cm/ 3/4” thick with a 5cm Cutter.

8. Place on greased baking tray and brush with some milk and sprinkle over the 20g of remaining cheese and chives if required.

9. Bake for 15 - 18 minutes.

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Sarah’s extra slice......

When cutting out the scones do not twist the cutter as the scones will not rise evenly or straight.

Makes approx 7 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!