#197 Recipe No.13 Cheese & Chive Scones

I haven’t posted a recipe on here since June! I have been cooking and baking loads too since I’m in my own house now with my own kitchen. The main reason of course was because I was writing for Fêted so that is where my culinary focus has been. But today I’m back with a recipe that has attracted a lot of attention when I posted the finished product on Instagram yesterday! They were just a little spur of the moment idea due to the fact I had some cheese going a bit blue in the fridge and my chives were growing wildly out of control. My sister and I have always been big cheese scone fans, when we were growing up we were only allowed half each should we be out in a cafe! After years of baking scones, I’ve finally perfected them to the point they’re still moist enough not to even require butter. When I bought my window sill chives my sister made me agree to put them in scones with cheese, which is exactly what I’ve done and now i’m sharing the recipe with all my lovely readers.

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.

225g Self Raising Flour
Pinch of Salt
55g Butter
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

  1. Preheat the oven to Gas Mark 7/425F/220C (I used Deliah’s conversion table in her How to Cheat Book). 
  2. Lightly grease and line a large baking tray. 
  3. 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.
  4. Stir in the cheese and chives. 
  5. Slowly add the milk and mix until it forms a soft dough.
  6. 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.
  7. 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.
  8. Brush the tops of the scones with milk then sprinkle on some ground black pepper and Parmesan.
  9. Bake for 12-15 minutes until they’ve risen and gone golden in colour. 
  10. Leave them to cool slightly on a wire rack before smothering them in butter and eating the lot.
If you want to make any other flavours of scones, just substitute the cheese and chives. My other favourite is chocolate chip and peppermint! What is your favourite kind of scone?
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