I’m totally going through a Scone phase at the moment. Plain scones, Pumpkin Scones, Lemonade Scones – I’ve eaten so many of late I’m surprised I don’t look like a scone.
But if you are feeling like something a bit more savoury – try this recipe for Perfect Savoury Cheese Scones! Delicious and cheesy – it is great with just a slab of butter, or topped with a bit of tomato relish or even just vegemite – yum!
Best eaten on the day you make them. You can freeze the Perfect Savoury Cheese Scones but they can be dry after they have been frozen – so stick to fresh when you can!
These scones boast a unique blend of tangy and savoury flavours that will tantalize your taste buds from the first bite to the very last.
Made with only the finest ingredients, each scone is lovingly crafted to perfection, ensuring a mouth-watering, satisfying, and indulgent snack. From a light morning meal to a luxurious afternoon tea, these scones are versatile and suited to any occasion.
Whether with friends, family, or colleagues, let these cheese scones elevate your culinary experience to new heights.
Recipe submitted by Amanda Butterfield
Method
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Preheat the oven to a hot 220 degrees Celcius
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Line a large baking tray with baking paper and set aside.
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Sift the flour, salt and mustard powder into a large bowl.
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Grate the butter into the flour mix, then use your fingers to 'pinch' the butter into the mix until it resembles breadcrumbs.
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Add the finely grated Parmesan cheese and the chives and mix well.
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Pour in the cold milk and cold water and mix with a butter knife until just combined (don't overmix or it will make the scones tough).
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Pour the mix out onto a floured board and press the mix down with your fingers until it is about 3cm thick.
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Use a scone cutter to cut out the scones and place them on the baking tray about 3cm away from each other.
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Beat the egg and add the extra milk to the egg mixture.
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Use the egg and milk mixture to dab on top of the scones to enhance browning and bake for 12 minutes or until the scones are golden.
