How much fun are scones! I love them. Truth be told, it took me a long time to come around to savory scones (what’s a scone without jam and lashings of whipped cream, ffs?!), but once I did, I didn’t look back. Nowadays when I see my dill is getting a bit out of hand, or the chives begin to fold over on themselves, I know it’s time for some cheese sconning. Savoury muffins are fun too, but I love the crunchy tops of these babies, revealing the soft, herb-scented cheesy goodness inside. It’s a simple recipe, limited only by your imagination. And whatever you have growing in your garden.
My top tips for a tip top scone are to have a super-extra-hot oven, a light hand with the dough, and to fluff them up a bit before baking. Once you’ve cut them from the dough, take your little fingers and the edge of your hands and roll them along the sides gently so they get a bit of extra height. This manoeuvre is just about impossible to explain – call me and I’ll walk you through it!
Cheese and herb savoury scones
You will need:
- 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.
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.
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.