Makes 8 scones
Cheddar & chive scones-
450 grams (3 ¾ cups) flour, plus more for dusting
80 grams (⅓ cup) butter, diced
150 grams (1 ½ cups) quality aged cheddar cheese, grated
1 shallot, finely chopped
4 cloves garlic, minced
2 tablespoons chopped chives
2 eggs
1 tsp salt
5 tsp baking powder
250 ml (1 cup) whole milk
To finish-
1 egg, lightly beaten, to glaze
Grated Parmesan Reggiano cheese
Grated quality aged cheddar cheese
Whipped cream cheese with a squeeze of lemon & lemon zest
Smoked Scottish salmon (or any smoked salmon will do)
Chopped dill
Heat the oven to 200 C (400 F, Gas Mark 6), and line a baking tray with parchment paper.
Add flour and butter to an electric mixing bowl and mix on medium until it starts to look like breadcrumbs. Then add the cheddar, shallot, garlic, chives, egg, salt, and baking powder. Mix lightly until dough comes together. Add half of the milk and lightly mix until incorporated. Then add the other half of milk and mix until you have a soft and sticky dough.
Dust your work surface with flour, and add the dough on top. Knead the dough with your hands, folding over itself and introducing air. Once the dough is smooth, roll it out into a large flat piece that is 2 cm (¾ inch) high. Using a 7 cm (3 inch) round cookie cutter, cut scones into circles and place them on your baking tray.
Brush scones with beaten egg and sprinkle with grated Parmesan and cheddar cheese. Bake for 20 minutes, or until a cake tester comes out clean. Take the scones out of the oven and transfer to a cooling rack.
To serve, cut scones in half and spread a layer of whipped cream cheese with lemon on the bottom half. Top with smoked Scottish salmon, and garnish with dill. Add the scone top and enjoy.
