These are a savoury version of my basic scone recipe using a mature cheddar cheese and chives to create a quick snack. If you're making these in spring time and can't find any chives in your garden, you can substitute finely chopped wild garlic leaves.
These are very good with a bowl of home made soup on a chilly evening.
450g self-raising flour
a large pinch each of baking powder and salt
a pinch of cayenne (or you can use a teaspoon of English mustard powder)
25g caster sugar
60g butter, diced
1 egg, beaten
50ml double cream
200ml milk
75g mature cheddar cheese
2 tbsp of chives, finely chopped
Preheat the oven to 190ºC and line two baking sheets with greaseproof paper.
Sieve the flour, baking powder, cayenne and salt into a large bowl and stir in the caster sugar. Cut the butter into cubes and rub into the flour mixture with your fingertips until it resembles breadcrumbs. Then stir in the grated cheese and chives and make a well in the centre. (Tip: The easiest way to chop the chives is to bunch them together and snip the ends off with a pair of scissors).
Next, whisk the egg, cream and milk together and stir into the dry ingredients - I use a flat bladed knife to start this off and then get stuck in with my hands. Put the soft dough onto a floured surface and roll out lightly to about 20mm thick. Cut out shapes with a circular cutter and place onto the baking sheets. Sprinkle some grated cheese over the tops and bake in the oven for 15-20 minutes.
This makes 12-18 scones depending on the size of your cutter. Serve warm from the oven.
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