Cheese Scones with Chives - www.thelastfoodblog.com
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Cheese Scones with Chives & Sunflower Seeds

Cheese scones with chives and sunflower seeds, perfect for a tea time treat, picnics or lunch boxes.
Course Tea Time Treats
Cuisine British
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 10
Author Michelle Alston

Ingredients

  • 450 g / 3 cups of self raising flour + extra for dusting
  • 1 teaspoon of salt
  • 1 tbs English mustard powder
  • 180 g / 3/4 cup of strong red Leicster cheese , finely grated + 20g for topping
  • 100 g / approx 1/2 cup of mature cheddar , grated
  • 2 tbs chives , chopped
  • 100 g / approx 1/2 cup of cold butter
  • 150 ml / 2/3 cup of cold milk
  • 100 ml / just under 1/2 cup of cold water
  • 1 heaped tbs sunflower seeds
  • 1 egg , beaten with 1tsp milk

Instructions

  • Preheat the oven to 200 degrees C / 392F, I use an electric, fan assisted oven, please adjust according to your own oven.
  • Sieve the flour into a large mixing bowl, stir in the salt and mustard powder.
  • Grate in the butter then using your fingertips rub the butter into the flour until you have a texture like breadcrumbs. Stir in the grated cheese and chives.
  • Add the water to the milk.
  • Make a well in the centre then pour in the milk, using a metal spoon stir the milk into the flour mixture. Use your hands to pull it all together but try not to handle the mixture too much.
  • Turn the dough out onto a lightly floured working surface then shape and flatten it into a round, it should be about 2.5 to 3cm high.
  • Using a floured 6cm cutter cut out the scones, reshape the dough again trying not too handle the dough too much. Repeat until you have no dough left.
  • Place the scones on a floured baking tray, brush with the egg wash, top with the reserved cheese and the sunflower seeds.
  • Bake on the middle shelf in the oven for 15 to 20 minutes, until the scones are golden.
  • Remove from the oven, leave to cool for 5 minutes on the baking tray then transfer to a cooling rack.
  • Serve warm with butter and a good red onion chutney.