Blue cheese and chive scones

Blue cheese and chive scones

By
From
Mark Hix On Baking
Makes
12
Photographer
Jason Lowe

Scones bring back childhood memories of Dorset cream teas, though these savoury versions – featuring nuggets of blue cheese – make great accompaniments for soups such as onion or watercress. If you don’t like blue cheese, try flavouring them with other hard grated cheeses such as Cheddar instead.

Ingredients

Quantity Ingredient
225g plain flour
A pinch salt
2 teaspoons baking powder
50g butter, cut into small pieces
150ml single cream
200-250g blue cheese, crumbled into small pieces
3 tablespoons chives, chopped

Method

  1. Preheat the oven to 160°C.
  2. Sieve the flour, salt and baking powder into a mixing bowl. Rub in the butter until the mix has the texture of breadcrumbs, then slowly mix in just enough cream to form a stiff dough. Roll out the dough on a floured surface to about 2 cm thick and cut it out into rounds about 6–7 cm across.
  3. Arrange the scones on a baking tray, spacing them evenly apart. Divide the crumbled cheese between them and scatter over the chopped chives.
  4. Bake for 10–15 minutes, until golden. Remove from the oven and serve warm.
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