The Daily Telegraph - Saturday - The Telegraph Magazine
Cheese and chive scones
Prep time: 30 minutes Cook time: 25-30 minutes
Our cheese scones have a secret ingredient but we don’t keep the recipe under lock and key – it’s even written on the label for everyone to see. This ingredient has a distinctive flavour that makes cheese taste even cheesier, but if they were called ‘Cheese, chive and caraway scones’ would you buy them? Thought not.youcankeepita secret, too.
– 500g plain flour
– 1 tbsp baking powder – 35g caster sugar
– 1 tsp caraway seeds
– 1 tsp smoked paprika – 100g cold unsalted butter, cut into 1cm cubes
– 250g mature Cheddar,
– 4 tbsp snipped
– 1 egg – 240ml full-fat milk, plus 2 tbsp for brushing
In a large bowl (or a stand mixer with the paddle attachment), weigh the flour, baking powder, sugar, caraway seeds, paprika and ½ tsp fine table salt. Add the butter and rub in very briefly – stop while you can still see pea-sized pieces of butter.
Add 200g of the cheese (reserve the rest) and the chives and mix briefly to combine, then whisk the egg and milk together and pour in. Mix very briefly until the dough starts to come together but some dry bits remain.
Turn the dough out on to the counter and press it with your fingers to a flattish shape about 4cm thick, pushing any dry bits into the mix. Fold the dough in half over itself, then press out again. Repeat the fold and press another two times, finishing with the dough at 4cm high.
Place a small bowl with extra plain flour close by. Dip a 10cm plain pastry/cookie cutter into the flour each time you cut out a scone. Cut straight down on to the counter – don’t twist the dough. You can freeze the scones at this stage as they are great for baking straight from the freezer. Let them sit at room temperature for half an hour before baking.
Preheat the oven to 195C/175C fan/gas 5-6.
Place the scones on to a greased baking tray, leaving a 3cm space between them. By placing them close together, they support each other and don’t spread so much as they bake. Brush the tops with the extra milk and sprinkle over the remaining grated cheese.
Bake for 25-30 minutes, turning the tray after 20 minutes, until golden brown. A skewer inserted in the middle should come out clean.