Remember cheese and chive crisps? They were made by Walkers back in the 90s, and had little speckly bits of chive (or something green) and were crinkle cut. Best crisps ever. Obviously they discontinued them. They briefly made an appearance a few years ago when Walkers had a campaign to bring back old flavours, except they were not crinkle cut which was a massive shame.
Love a good tangent to start a blog post, now scones. Same flavours as the crisps but better, packed with chives and perfect spread with cold butter straight from the oven. Better than the crisps, for sure.
Up until now I just couldn’t be relied upon to get scones right, sometimes they’d work but more often than not I’d end up with cheesy biscuits. Step forward A Thrify Mrs’ easy, peasy recipe that will ensure I eat way too many scones in the coming weeks and months.
Sweet ones next! Ginger and lemon is on the list, a traditional fruit scone and maybe something more interesting like cardamom and orange. Pass me the clotted cream.
Top tip for these scones: Put a little bit of cheese underneath your scone, you’ll get an awesome crispy piece of cheese under your scone after baking. Its the bits people always fight over.
Based on a recipe by A Thrifty Mrs – shout out to Clare for recommending it!
- 450g Self-raising flour
- 3tsp Baking powder
- 100g Cold Butter, cubed
- 75g very mature cheddar cheese, coarsely grated
- handful of chives, finely chopped
- pinch of salt
- 2 eggs
- Milk (approx 200ml)
- 150g very mature cheddar cheese for topping and tailing, coarsely grated
- Preheat the oven to 220c / gas mark 7. Line a large baking tray.
- Put the flour, baking powder and butter into a large bowl and rub the butter in until it resembles fine breadcrumbs. Stir in the salt, chives and cheese.
- Put the eggs in a glass jug and beat them to combine, add the milk until the mixture comes up to 300ml.
- Make a well in the center and slowly add the milk and egg mixture in until it starts to come together, you won't need all of the liquid - I had about 75ml left. Use your hands to form it into a rough dough, but make sure you don't knead it!
- Roll out gently to around 1 inch thick and then cut out with a cookie cutter.
- Pop a little pile of cheese at intervals on your baking tray and then pop the scones on top, and finish with a generous amount of cheese on top of the scone.
- Bake for 10 minutes until the cheese is golden and bubbling. Serve immediately!