When you feel like a little something different, ditch the jam and cream and welcome cheese and butter. These savoury scones are a must-have.
- 2 cups self-raising flour (wholemeal is good too)
- a pinch of salt and a few grindings of black pepper
- 1 tsp paprika
- 30g butter
- a handful of chopped chives
- 1/2 cup grated cheese
- Extra milk, or a little cream, for glazing
- In a large bowl, mix flour, salt, pepper, and paprika.
- Rub in the butter with your fingertips until the mixture looks like sandy breadcrumbs.
- Add in the chives and cheese, and mix gently until dough just comes together. I like to do it the old-fashioned way, with two butter knives in a criss-crossing fashion. I don’t know if this works better than any other method, but I do it anyway!
- Tip onto a floured surface and pat the dough into a round about an inch high. Cut rounds out of dough and do that gentle swirling thing I mentioned earlier to puff them up a bit. Brush tops with milk or cream.
- Place scones almost touching on a greased tray and bake in a super-extra-hot oven (as high as it will go!) 15-20 minutes, or until they are golden brown and the bottoms sound hollow when tapped.
- Look, I’m not telling you to put lots of butter on yours when you crack it open fresh out the oven, but I’m going to put lots of butter on mine and I like to lead by example.
Find my super-great scone secrets here.
Keywords: cheesy scones, savoury scones, savory scones, cheese and herb scones