0 0
Cheddar and chive scones

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
125g self-raising flour
100g wholemeal flour, plus extra for rolling
Pinch of cayenne pepper
1 tsp baking powder
55g butter
1 tbsp fresh garlic chives, finely chopped
Pinch of salt
100g cheddar cheese
125ml semi-skimmed milk, plus extra for glazing

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Cheddar and chive scones

Perfect for a picnic or afternoon tea. These savoury wholemeal scones are spiked with garlic chives and contain a lot less saturated fat than shop-bought versions. They're also cheaper to make yourself and make for a great introduction to baking.

Features:
    Cuisine:
    • 20 Mins
    • Serves 8
    • Easy

    Ingredients

    Directions

    Share
    1. Place the self-raising flour, wholemeal flour, cayenne pepper and baking powder into a bowl and mix well.

    2. Add the butter to the bowl and rub into the flour using your fingertips until a breadcrumb-like consistency forms. Using a knife, stir in the chives, a pinch of salt and 75g of cheddar cheese.

    3. Make a well in the centre and gradually pour in the milk. Using your hands, knead briefly to bring the dough together. The texture should be soft but not wet so you may not need all the milk.

    4. Lightly flour the work surface and roll the dough out to a 2cm thickness. Using a 7/8cm cutter, stamp out the scones and place on a lined baking tray. Glaze the tops with milk and sprinkle over the leftover cheese.

    5. Bake in a preheated oven at 200C for 15-17 minutes until golden on top and cooked through. 

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    Pheasant Tagine
    previous
    Pheasant tagine
    Vietnamese chicken salad
    next
    Vietnamese chicken salad
    Pheasant Tagine
    previous
    Pheasant tagine
    Vietnamese chicken salad
    next
    Vietnamese chicken salad

    Add Your Comment