Cheddar and chive scones with a light crumb
myAudience · AI-generated food illustration · Original AI-generated illustration; no third-party photograph
Cold butter and brief handling give these scones a tender crumb. Pat the dough into shape instead of kneading it like bread. A simple wedge shape avoids repeatedly gathering and rerolling scraps.
For 6 wedges, use 200g plain flour, 2 teaspoons baking powder, 40g cold butter, 70g grated mature cheddar, 1 tablespoon chopped chives, 100–120ml milk and a small pinch of salt. Contains wheat and milk.
Heat the oven to 210°C conventional/190°C fan and line a tray. Mix flour, baking powder and salt, rub in butter and stir in cheese and washed chives. Add 100ml milk and gather gently, adding a little more only if dry. Pat into a 16cm circle about 2.5cm thick on a lightly floured board.
Cut into 6 wedges, transfer to the tray with gaps, brush with a little milk and bake for 15–20 minutes until golden and baked through, with no damp dough centre. Cool briefly before splitting. Allow 35 minutes. Eat fresh, or cool fully and store covered in a cool place for up to 2 days; freeze promptly for longer storage.