Cheese and chive scones
These classic cheese and chive scones are the spicy version as they’re made with English mustard and cayenne pepper. They’re perfect with soups and stews or as snacks at parties/picnics with cheese and wine. They are easy to make and ready in just half an hour.
Ingredients
Method
- Preheat the oven to 220°C. Lightly flour a baking tray.
- Sift the flour, mustard & chilli powder into a mixing bowl.
- With your fingers rub the butter into the flour until you get a mixture similar to breadcrumbs. Stir in the chives and the grated cheese.
- Put aside 1 tablespoon of milk then pour the rest in the dough gradually, whilst stirring with a spatula to combine. The dough should be soft but not too sticky!
- Transfer the dough onto a floured surface and knead gently, then roll out to a thickness of 2.5 cm. Using a 5cm diameter cutter (or a glass) stamp out 8 scones. Re-knead then roll the trimmings and cut out more scones.
- Place the scones on the baking tray. Brush them with the milk and bake in the oven for 12-15 minutes until golden.
- Cool on a wire rack.