I’m sure there are times when even those with the biggest sweet tooths fancy something a bit less sugary. These cheese scones provide the perfect solution. The excellent thing is they’re cheap to make, they work well as a snack, or with soup or a salady lunch and they taste lovely. I used Coverdale cheese which is a really Yorkshire cheese to be using (D took me to the Wensleydale creamery last weekend and dopey over here picked 2 of the same cheese in her selection. Any white cheese will do – Cheddar, Wensleydale, Caerphilly or whatever you fancy.
To make cheese and chive scones you will need:
450g self raising flour
85g butter cubed
150g white cheese (grated)
1/2 teaspoon salt
2 teaspoons dried chives
284ml buttermilk (1 pot in most supermarkets)
A good splash Worcester sauce (or Henderson’s relish if you’re in Yorkshire)
Preheat oven to 220°C (200°C in a fan oven). In a large mixing bowl rub together your flour and butter to form breadcrumbs. Stir in your grated cheese, salt and pepper, Henderson’s relish and chives.
Pour in your buttermilk and use your hands to bring the mixture into dough.
Flatten your dough down to an inch thick and use a round cutter to shape your scones.Gather together any trimmings and reshape until all the dough is used.
Place your scones on a floured baking tray, brush with any leftover buttermilk or normal milk and bake for 10-12 minutes until golden and well risen.
These store in an airtight tin for several days but watch out for any member or your household sneaking these whenever you’re not looking!