Recipe makes 6 scones
170g Self Raising Flour
1tsp Baking Powder
70g Grated Red Leicester Cheese ( any other hard cheese would work well too)
40g Freshly Chopped Chives
1tsp Grated Parmesan Cheese (optional)
1tsp Paprika (I have used ‘Hot’ but you could use ‘Sweet’ or ‘Smoked’)
1tsp Mustard Powder (optional)
100ml Milk (approx. may need more or less)
1/2tsp Fine Sea Salt
- Sift Flour with salt and baking powder.
- Dice butter and rub into the flour.
- Chop Chives small but not too small. Using a pair of scissors makes it easier to cut without bruising the leaves too much.
- Add Chives, as well as the grated cheese, paprika and mustard powder (optional).
- Mix well; I like to get my hands stuck in, but you may prefer to use a spatula.
- Add milk a little at a time, until the dough comes together. Use a butter knife for this stage.
- Once dough has come together, knead it gently. I find kneading the dough using just the my palms of my hands easier. You can knead this dough in the bowl gently. Do not knead for too long otherwise you will knock the air out.
- Roll dough keeping a thickness of 1″ ( 2cm in today’s money) and cut using a fluted cutter.
- Place cut scones onto a floured tray, brush with Milk, sprinkle a little more Cheese and Paprika.
- Bake at 200˙C for 10-12 minutes. Remove tray from the oven and gently place Scones on a wire rack to cool.
- You may wish to eat as soon as they are slightly cooled with a little spread of butter or they can be eaten cold and they will store for a couple of days in an airtight container. (Should they last that long).