314kcal
2g
1g
1g
8g
9g
36g
135mg
- 200g / 7oz self-rising Self-raising flour
- 50g / 1.75oz cold Unsalted butter
- 40g / 1.5oz grated Cheddar
- 1 tbsp finely chopped Chives
- 130ml / 4.4fl oz whole Full-fat milk
1. Preheat the oven to 220°C (425°F).
2. Measure 200g / 7oz self-rising Flour and 50g / 1.75oz cold Unsalted butter into a large bowl. Rub the Butter into the Flour until it resembles fine breadcrumbs.
3. Stir in 40g / 1.5oz grated Cheddar and 1 tbsp finely chopped Chives. Pour in 130ml / 4.4fl oz whole Milk. Stir and cut the dough until it combines, being careful not to over-mix.
4. Tip the dough onto a floured surface, knead gently, and pat into a rough circle 2cm (0.75in) thick. Cut into wedges using a knife.
5. Place the scones on a non-stick baking tray and lightly brush the tops with a little Milk.
6. Bake for 12-15 minutes until golden brown on top.
13% of RDI
9% of RDI
1% of RDI
1% of RDI
1% of RDI
9% of RDI
91% of RDI
For a variation, swap out the chives for a handful of fresh blueberries to make blueberry and cheese scones.
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