For more recipes like this, check out our collection of 20 scrumptious scones made for sharing.
Ingredients
Method
1.Preheat oven to 210°C fan bake. Line an oven tray with baking paper.
2.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.
3.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.
4.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
