Cheese scones are a savoury take on the traditional sweeter afternoon treat, but we like that these ones have a little something extra on top with the addition of chives and ground cumin too.
The trick to the lightest and most airy scones out there is to resist handling them too much or you’ll be left with dense heavy little portions of dough, and who wants that? Serve these scones warm with a thin spread of room temperature butter for a delicious afternoon snack that’ll keep you going until tea time.
To make these savoury scones at home you’ll need a mixing bowl, a sieve, a jug, a circular cookie cutter, a pastry brush and a baking tray.
Ingredients
- 450 g plain flour
- 2 tbsp baking powder
- 125 g butter (cubed)
- 250 g cheddar (grated)
- 2 free range eggs (large)
- 2 tbsp freshly chopped chives
- ½ tsp ground cumin
- 250 ml milk
Servings: scones
Units:
Instructions
- Pre-heat your oven to 220°C.
- In a large bowl sift the flour and baking powder, add the butter and rub with your fingertips.
- Add half the cheese, combine and then add in the remaining cheese before sprinkling in the chopped chives and ground cumin.
- Add the eggs to a measuring jug and pour in the milk to make 300ml. Stir together gently before pouring the liquid into the bowl and bringing the mixture together.
- Place the mixture onto a well-floured surface and pat out until it is approximately 2-3cm deep. Flour your cutter (and do so between every 2 cuts) and stamp out 10 scones.
- Using a non-stick baking tray or lightly buttered baking tray place your scones evenly spread apart, brush with any leftover liquid and sprinkle with some extra grated cheese.
- Place on the top shelf of the oven and bake until golden and well-risen. This should take approximately 10-12 minutes.
- Remove from the oven and allow to cool on a wire rack before enjoying warm with a light spread of butter.
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