Double cheese and chive scones

These are the only scones to make if you’re after a recipe that’s super-charged with cheese. The recipe comes from Nici Wickes’ mum’s local café, but they’ve adjusted the recipe by adding chives for extra zing!

By Nici Wickes
  • 20 mins preparation
  • 20 mins cooking
  • Serves 10
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For more recipes like this, check out our collection of 20 scrumptious scones made for sharing.


  • 1 3/4 cups plain flour
  • 3 1/2 tsp baking powder
  • 1 tbsp mustard powder
  • 1 tsp sea salt
  • 50 g butter, chilled
  • 1/2 cup chives, chopped (or use rocket)
  • 3/4 cup aged cheddar, grated
  • 1/2 cup plain yoghurt
  • 1/2 cup milk
  • 1 tbsp Worcestershire sauce
  • 1/2 cup Parmesan, grated


  • 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.

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