by Dominic Franks from DomInTheKitchen.com @DomInTheKitchen
One of my favourite things to eat is a scone. Come summer or winter I will whip up a batch just as a special treat. They take just moments to make but they always deliver such joy. I usually go for the sweet version with lashings of thick cream and jam, but these cheese and herb scones are undeniably delicious and work just as well as a savoury treat as their sweet counterpart. I’m serving them with a herby cream-cheese and chilli jam and I have to say they make for the perfect summer treat.
Kitchen tools that could be useful: Derwent Salt and Pepper Mills
Prep: 10 mins
Cooking time: 15mins
- 340g self-raising flour, plus extra to dust
- 1 tsp baking powder
- ½ tsp salt
- ½ tsp cayenne pepper
- 1 tsp Dijon mustard
- 1 tablespoon fresh chopped chives
- 1 tablespoon fresh chopped thyme
- 83g chilled salted butter, cubed
- 150g mature cheddar, finely grated, plus 50g grated
- 90ml skimmed milk
- Pre-heat the oven to 200°C fan/ and line a baking sheet with parchment paper.
- Sift the flour, baking powder, salt and cayenne pepper into a bowl. Add the cubed butter and rub together with your hands until it resembles fine breadcrumbs.
- Mix in the finely grated cheese and chopped herbs.
- Stir the mustard into the milk and pour into the bowl and, using a knife with a cutting motion, mix everything together quickly and evenly. Bring the mixture together quickly with your hands into a smooth ball, then put on a lightly floured work surface. Resist the temptation to knead it.
- Gently press out the mixture using the heel of your hand to 2.5cm thick. Cut out the scones using a 6cm scone cutter.
- Brush the tops of the scones with milk and sprinkle with a little more grated cheese.
- Place the scones onto the baking sheet, spaced well apart, then bake for 12-14 minutes until richly golden and cooked though. Remove the scones from the oven and allow to cool slightly before serving.