Parmesan & Chive Scones
Makes 12
25min prep, 20min cook
25min prep, 20min cook
Ingredients
3 ½ cups of self-raising flour
1tbsp caster sugar
1tsp salt
60g butter, chopped
1 1 ½ cups milk
2tbsp finely chopped fresh chives
1tsp mixed herbs
2/3 cup grated tasty cheese
Extra milk for brushing
Butter or chuntney to serve
1tbsp caster sugar
1tsp salt
60g butter, chopped
1 1 ½ cups milk
2tbsp finely chopped fresh chives
1tsp mixed herbs
2/3 cup grated tasty cheese
Extra milk for brushing
Butter or chuntney to serve
Step 1
Preheat oven to 220°C/200°C fan-forced. Grease and flour an 18cm x 28cm (base) slice pan.
Step 2
Place flour, sugar and salt in a large bowl. Add butter. Rub butter into flour until mixture resembles breadcrumbs.
Step 3
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.
Step 4
Meanwhile, use a balloon whisk to whisk the cream in large bowl until soft peaks form. Whisk in the vanilla and sugar. Split the scones and serve with whipped cream and marmalade.
Step 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 or chutney.
art by freepik.com
