top of page

Cheese and Chive Scone


Cheese scones are British classic. Also known as biscuits over in America. They are delicious served with butter or with a nice bowl of warming soup.



Makes 8 portions


500g self raising flour
1 tsp baking powder
125g salted butter, chilled
1 tbsp dried onion powder
1/2 tsp cayenne pepper
1 tsp salt
250g mature cheddar cheese, grated 1 tsp dijon mustard
1 large free range egg
170ml milk, approx


Here’s how

Pour the flour and baking powder into a mixing bowl and blend together.
Rub the butter into the flour with your finger tips to create a crumble texture.
Add the onion powder, cayenne pepper and salt along with the grated cheese. Blend together before making a well in the middle of the mixture.
Crack the egg in and add 3/4’s of the milk.
Using a spoon stir the mixture together. Add the remaining milk should you need it, you can always add but not take away!
When you have a dough that holds together and is not crumbly, transfer to a lightly floured work surface. Press down onto the dough and in from the sides with your hands. This will compress the dough and is a much better way than rolling out with a rolling pin as you will get a better rise.
Shape the dough into a large round approx 3-4cm deep.
Using a large knife cut the round dough into 8 equal portions and transfer to a non stick baking tray.
Brush the top of the scones with a little milk.
Bake the scones in a pre heated oven 190c for 20-25 minutes.


Recipe by Peter Sidwell

Cheese and Chive Scones

    bottom of page