All my previous attempts at scones have been dismal, but these ones turned out really well! I finally learnt not to faff with the dough too much, after adding the milk. The trick was to mix it as little as possible – just enough to combine, then press together carefully, as if it is made of something very delicate!
- 3 cups self-raising flour (I used bread flour, which I think may have been the key!)
- ½ teaspoon salt
- 45 g butter
- 100 g grated cheese + a bit more for sprinkling on top
- handful of chopped chives
- 1¼ cups milk
- a few thing slices of butter, for placing on top of the scones before baking
Preheat oven to 180°C
Sift flour and salt into bowl. Rub in butter – this part takes the longest, but the more thorough you are here, the better
Stir in cheese and chives
Make a well in centre and slowly pour in milk, mix with a fork until just combined and dough is soft (if mixture not soft enough add a
little more milk.
Place on floured surface, and press together carefully to form a large square.
Pat dough out to approximately 2 cm thickness. Cut into equal sized squares using a knife.
Place small squares of the sliced butter on top of scones then sprinkle with extra grated cheese (I added a bit of paprika too)
Place on baking paper on an oven tray and bake in oven for approximately 15-20 minutes or until tops are golden and cheese melted.
Makes about 12-15