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Classic Cheese and Chive Scones

Ingredients . . .

  • 225g self-raising flour
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 tsp dried chives
  • 1 tsp mustard powder
  • 55g butter, cubed
  • 150g Applewood® Wedge, grated
  • 120ml milk, plus extra for brushing
  • Smoked paprika, for dusting

Method . . .

  • Preheat the oven to 220°C/200°C fan/gas 7.
  • Sift the flour, baking powder, salt and mustard powder into a food processor.
  • Add the butter and pulse until the mixture resembles fine breadcrumbs. If you don’t have a food processor, rub butter into the dry ingredients in a mixing bowl with your fingers.
  • Tip the mixture into a mixing bowl. Add the dried chives and 100g of the grated Applewood®. Add most of the milk and using a table knife mix to form a soft dough; adding the remaining milk if required. Bring the mixture together with your hands, but don’t over work it.
  • Transfer to a floured surface and roll to 2.5cm thick.
  • Use a 6cm pastry cutter to cut five scones. Bring together the surplus dough, re-roll and cut the final scone.
  • Place the scones on a lined baking sheet, brush with milk and sprinkle with the remaining Applewood® and dust with smoked paprika.
  • Bake in the preheated oven for 12-14 minutes until golden and firm.
  • Serve warm with butter.