Cheese scones with chive butter
However you like to pronounce them, scones were one of the first things that I ever baked. I think they are still a staple in teaching kids how to bake, as my nephew came home with these beauties a few years ago when he started to bake at school.
Ingredients
For the scones
- 175g/6oz self-raising flour
- 50²µ/1¾´Ç³ú strong white flour, plus extra for dusting
- ¼ tsp onion salt
- 55g/2oz unsalted butter
- 25g/1oz Red Leicester, grated
- 150ml/5fl oz whole milk, plus extra for glazing
For the chive butter
Method
Preheat the oven to 220C/200C Fan/Gas 7. Line a baking tray with baking paper.
To make the scones, put the flours, onion salt and butter into a bowl and rub together using your fingertips to a breadcrumb consistency. Mix in the cheese. Make a well in the centre and add the milk. Bring the dough together with your hands (be careful not to knead or the dough will become tough). Dust a clean surface with flour and press the dough out to the thickness of about 2cm/1in.
Cut out the scones using a 5cm/2in cutter and place onto the tray. Bring the offcuts together gently, being careful not to knead and cut out as many circles as you can until there's no more dough. Brush the tops with milk and bake for 12–15 minutes or until they are golden and well risen. Cool on a wire rack.
To make the chive butter, mix all the ingredients together and tip onto a piece of cling film. Roll to create a sausage shape, wrap and twist the ends. Refrigerate until set and ready to serve.
Serve the warm scones with the chive butter.