Cheddar & Chive Scones
Tall, flaky savoury scones with sharp cheddar. Best warm with butter.
- 30 minutes
- Beginner
- Vegetarian
Cold butter and a light hand are the secrets to scones that rise tall.
Cut straight down with the cutter and do not twist it, or they rise lopsided.
Ingredients
Method
-
Heat the oven
Heat the oven to 220°C (200°C fan) and line a baking tray.
-
Rub in
Rub the butter into the flour, baking powder and salt until it looks like breadcrumbs. Stir in most of the cheese and the chives.
-
Bring together
Add the milk and mix with a knife into a soft dough. Pat out to 3 cm thick.
-
Cut and bake
Cut out scones with a 6 cm cutter, pressing the trimmings together to cut more, until you have 8. Brush with milk, top with the rest of the cheese and bake for 12–15 minutes, until risen and golden.
Timer: 14:00
Questions about this recipe
- Why didn't my scones rise?
The dough was handled too much, patted out too thin, or the cutter was twisted. Keep everything cold and cut straight down.
