These lovely little scones are a great afternoon treat and are just as good as the sweet version! Full of flavour tanks to delicious tasty cheese and chives they’re easy to whip up and taste like a dream when they’re fresh out of the oven and topped with a little butter. Store them in an air-tight container in a cool spot and they’ll keep for a few days – if you don’t eat them all first!
- 3 1/2 cups self-raising flour
- 1 tablespoon caster sugar
- 1 teaspoon salt
- 60g butter, chopped
- 1 1/2 cups milk
- 2 tablespoons finely chopped fresh chives
- 1 teaspoon dried mixed herbs
- 2/3 cup grated tasty cheese
- Extra milk, for brushing
- Butter, to serve
1. Preheat oven to 220C. Grease and flour an 18cm x 28cm (base) slice pan.
2. Place flour, sugar and salt in a large bowl. Add butter. Rub butter into flour until mixture resembles breadcrumbs.
3. Make a well in the centre. Add milk, chives, dried herbs and 3/4 of the cheese. Using a flat-bladed knife, stir until dough almost comes together. Turn out onto a lightly floured surface.
4. Knead gently until dough comes together. Press out to a 3cm-thick round. Dip a 6cm round cutter into flour. Cut out scones. Gently press leftover dough pieces together and repeat to make a total 12 scones.
5. Place scones, just touching, in prepared pan. Brush with extra milk. Sprinkle with remaining cheese. Bake for 15 to 20 minutes or until light golden and hollow when tapped on top. Serve with butter.
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