This crumbly Gruyère and chive scones are best eaten straight out of the oven with lashings of melted butter, perfect for a summer picnic.
- 360g plain flour
- 2 tsp baking powder
- 1 tsp fine sea salt
- 170g butter, chilled and diced
- 250g Gruyère, grated
- small bunch of chives, finely snipped
- 4 eggs
- 150ml milk
- Preheat the oven to 180℃/gas mark 4 and line a baking sheet with baking paper.
- Sift the flour, baking powder and salt into a large bowl and add in the diced, chilled butter.
- With your fingertips rub the butter into the flour mix, until it resembles coarse breadcrumbs.
- Use your hands to mix in the cheese and chives.
- In a separate bowl, whisk the eggs and milk together.
- Make a well in the middle of the flour mixture and pour in the milk and eggs all in one go, stirring gently with a wooden spoon as you go (the mixture should be sticky and lumpy).
- Use your hands to form the scones: wet your palms slightly and scoop the dough up in handfuls, dropping it into 12 mounds onto the baking sheet.
- Bake for 20-25 minutes until golden brown on the outside but still soft inside.
- Serve when hot, with lashings of butter.
If you don’t want to bake all 12 at once, wrap the others in cling film and freeze for up to a week. You can take them out as and when you want to bake them. This is our naughty way to have freshly baked scones everyday with almost no extra effort.