Cheese and Chive Scones
Makes about 15
- 500g string white bread flour
- 80g unsalted butter, diced
- 150g Cheddar cheese, grated
- 1 small red onion, finely chopped
- 2 tsp chopped chives
- 2 medium eggs
- 1 tsp salt
- 5 tsp baking powder
- 250ml milk
- 1 egg, lightly beaten
- 25g Parmesan cheese, freshly grated
- Heat the oven to 220°C.
- Put 450g of the flour into a bowl, add the butter and rub it in with your fingertips until the mixture resembles breadcrumbs.
- Add the cheese, onion, chives, eggs, salt, and baking powder and mix gently with a wooden spoon.
- Add half the milk and turn the mixture gently to combine.
- Add the remaining milk a little at a time, bringing the mix together with your hand to form a very soft, sticky dough.
- Dust a work surface with most of the remaining 50g flour.
- Tip the dough onto it and sprinkle the rest of the flour on top.
- Fold the dough in half, then turn it 90° and repeat.
- Do this a few times until all of the flour is incorporated and you have a smooth dough.
- Dust the work surface and dough lightly with flour, then gently roll the dough out to a 2.5cm thickness.
- Using a 7cm pastry cutter dipped in flour, stamp out rounds and place them on a baking tray.
- Press together the trimmings and re-roll to make more scones.
- Brush the tops of the scones with beaten egg and sprinkle with Parmesan.
- Bake for 15 minutes, until risen and golden brown.
- Transfer to a wire rack to cool.
. Paul Hollywood's British Baking. Page 256. London: Bloomsbury, 2014.