Cheese and Chive Scones
- 300 g Flour (Plain)
- 1 T baking powder
- 2 t garlic powder
- 2 t vegetable stock cube
- 120 g butter (unsalted) (cold, cut into cubes)
- 100 g grated cheddar cheese
- 2 T finely chopped chives (fresh)
- 3 T sour cream
- 150 mL milk (plus extra if needed)
- For the garlic butter:
- 1 T butter (melted)
- 1/2 t garlic powder
1. Preheat the oven to 180°C (Gas Mark 4 / 350°F). Line a baking tray with baking paper; set aside.
2. Mix the sour cream and milk together until smooth, with no lumps; set aside.
3. Mix together the flour, baking powder, garlic granules, and stock powder. In a food processor, pulse in 1-second bursts until the mixture resembles fine breadcrumbs.
4. Add the grated cheese and the finely chopped chives, and run food processer until mixed well. With the food processor running, slowly add the sour cream mixture until a fairly sticky dough is formed. You may not need all of the sour cream mixture; if the dough seems wet enough before you've used all of it, stop adding it. If the dough seems too dry, add more milk.
5. Use two spoons to scoop the dough into heaps. Leave a couple of inches in between each heap to allow for slight expansion during cooking. The more irregular the shapes of your scones, the better, as these parts will go crispy - use a spoon to add some crevices if needed.
6. Bake for 10-15 minutes.
7. Meanwhile, add 1/2tsp garlic granules to 1tbsp melted butter. After the pointy bits of the scones are just beginning to brown, remove the scones from the oven, brush them with the garlic butter, and return to the oven for a further 10 minutes, until the tops are golden brown.
SJ Note: I've altered this recipe to use a food processor. We'll see how it works out.