Cheese & Chives scones

It’s scones season baby, let’s bake together!

Ingredients

For the scones:

375g Self Raising Flour

1 tsp Baking powder

1/2 tsp finely ground salt

1/4 tsp finely ground pepper

1 tbsp Caster Sugar

3 tbsp Nutritional Yeast 

100g Rosemary Butter (cut into small chunks)

120g C’e Dairy (grated)

50g Chives (finely chopped)

200ml Plant Based Milk

For the glaze:

2 tbsp Milk 

Pinch Nutritional Yeast

Pinch Caster Sugar 

METHOD

Decant your butter into a shallow tupperware. Place this, as well as your block of C’e Dairy, in the freezer for at least 3-4 hours.

Preheat your oven to 200°C, and line a large baking sheet with greaseproof paper.

Combine all your dry ingredients in a large mixing bowl and whisk together. 

Once fully combined, add your frozen butter and rub it into the flour mixture between your thumbs and fingertips until you reach a lumpy sand consistency. 

Add your grated cheese and chopped chives to the bowl and fold in with a wooden spoon until evenly distributed. 

Make a well in the middle of the mixture and pour in the milk. Using your wooden spoon, start to combine all the ingredients until it starts coming together to form a shaggy dough. 

At this point liberally flour your surface and tip the contents of the bowl out onto the worktop. 

Press your dough together with your hands, flatten it slightly and fold it over on itself (like turning a page in a book). 

Repeat this a few times until your dough is starting to look well combined and stays together, but don't overwork it. 

Using a floured rolling pin roll the dough out to roughly a 2-3cm thick rectangle. You can use your hands to push in the sides. At this point you can either cut your dough into even sized pieces with a large knife (use one stationary motion to slice the dough, do not “saw”), or you can use a 2.5” round cookie cutter to portion the dough (press the cookie cutter straight down and pull up, do not twist it) 

Place your scones on the lined baking sheet, combine the glaze and brunch over the top followed by a sprinkling of salt. 

Bake your scones for 13-15 minutes, until the tops are golden brown. 

Leave for 15-20 minutes to cool and serve with butter, chutney and cheeses of your choice. 

Buon Appetito!