Double down on the cheese for an extra savoury scone with these double cheese and chive scones.
For more recipes like this, check out our collection of 20 scrumptious scones made for sharing.
Ingredients
Method
Preheat oven to 210°C fan bake. Line an oven tray with baking paper.
Mix the dry ingredients together and grate the butter into it. Using a butter knife, stir in the chives and cheddar, keeping back ¼ cup. Pour in the yoghurt, milk and Worcestershire sauce, mixing with the knife until it comes together. Turn out onto a well-floured bench and deftly pat it to bring it all together into one scraggy mass – it will be a little sticky, don’t worry. Pinch off dough into 10 balls and shape into rounds on the tray. Or pat the dough into a rectangle and cut into 10 squares. Sprinkle the Parmesan and remaining cheddar over each scone.
Bake for 15-17 minutes or until golden or even dark brown – don’t be afraid to cook these scones until the cheese caramelises, as a crunchy outer layer will still give rise to a deliciously fluffy centre.
Serve slathered in butter!
The trick to making great scones is to have a wet dough and not overwork it. Check out Annabelle White’s scone-making video – it’s a different recipe but it gives you a good idea of how wet the dough can be.
Note
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