This recipe made 18 smallish scones as I only had a 3 inch cutter but it will make less if you use a larger more “scone” appropriate cutter.
Pinch of Salt
50g Grated Cheese (I used Orkney Chedder)
2 Tbsp Chives (I used fresh that I’d grown myself but you can used dried)
150ml Milk (I used skimmed)
Black Pepper & Parmesan to top
What You Need
Large Mixing Bowl, Scales, Circular Cutter, Wooden Spoon, Measuring Jug, Cheese Grater (unless you’re using pre-grated), Table Spoon, Baking Tray, Grease Proof Paper, Cooling Rack, Rolling Pin, Pastry Brush
- Preheat the oven to Gas Mark 7/425F/220C (I used Deliah’s conversion table in her How to Cheat Book).
- Lightly grease and line a large baking tray.
- Mix together the flour and salt. Then add the butter in small lumps and rub in using your fingers until it has the consistency of bread crumbs.
- Stir in the cheese and chives.
- Slowly add the milk and mix until it forms a soft dough.
- Sprinkle some flour on a clean work surface and rub some into your rolling pin before rolling out the dough to about a 2cm thickness.
- Using the cutter to stamp out some rounds and place them onto the lined baking tray. Knead the dough together and repeat until it is all used up.
- Brush the tops of the scones with milk then sprinkle on some ground black pepper and Parmesan.
- Bake for 12-15 minutes until they’ve risen and gone golden in colour.
- Leave them to cool slightly on a wire rack before smothering them in butter and eating the lot.