Tuesday, 30 April 2019

Cheese And Chive Scones




Cheese and chive are a match made in heaven, they go hand in hand and these scones are a perfect treat. Every day I struggle on what to have for 
breakfast, I have to say I love a bacon sandwich, I’m also partial to a cheeky sausage roll from Greggs from time to time, whilst these are not great foodie eats to have on a daily basis, I really struggle on what to eat, I’m not a cereal person, I can just about manage granola and hell no to porridge! But a freshly baked scone, a cheesy one, now that’s my jam!





A scone is not only just for breakfast, it’s a great snack to enjoy any time of the day, served hot or cold and with a slither or chive butter spread on top when hot is a game changer, pressed for time this is the ultimate go-to dish that delivers total full flavour and can be made early in the morning before you head out and all you need are a few supermarket staples.




7, that’s it and that is the amount of ingredients you need to make these scones to eat on your own whilst hot out of the oven, serve up to friends and family at tea time or to score some brownie points with your colleagues, and a great after school treat for the kiddos, these cheese and chive scones are simply life changing!

Ingredients to make 12

2 cups of self raising flour
60 grams of butter
1 cup of milk
A pinch of salt
3 tbsp of finely chopped chives
1 cup of grated cheese
1 beaten egg

Directions

1. Preheat your over to 220c and pop in your muffin tray.

2. In a mixing bowl, pour in your flour, butter and salt, rub together until it forms a breadcrumb consistency

3. Make a well in the centre of your dough and pour in your milk, add your chopped chives and cheese. Using a flat cake knife, stir until it almost comes together, mine was a little wet, but don’t be put off.

4. Flour a clean surface and turn out your mixture and gently knead until dough comes together.

5. Press out your dough to about a 3cm thickness, I don't have scone cutter, but you can use a small drinking glass, or as I did, I tore off a handful size amount of dough rolled it into a ball popped into a muffin tin and brushed them with the beaten egg.

6. Place into the oven for 15 to 20 minutes or until light and golden on the top.

London Mumma 

For more tasty dishes, check out my Recipes page
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