Cheddar and Chive Scones

Today I am making something delicious from the herbs in my garden. I am making cheddar and chive scones.

I divided the chives, and now I have two pots of them. I didn't know how they would do, but they didn't seem to mind at all. So I went out and snipped a few for my recipe.

The book I have been using this year to get creative with my herbs has been The Herbal Yearbook.

The recipe is from the month of April. It is cheddar and herb scones. You could use any mix of herbs, and I went with chives.

Making the scones.

Preparing them for the oven.

Flakey and golden brown, just like pictured in the book.

They were reported to be delicious. I served them with chili because it was a cold day. 

Cheddar and Chive Scones

Makes 9-10

200 grams self-rising white flour

2 teaspoons baking powder

pinch of salt

3 1/2 tablespoons butter

3 ounces cheddar cheese, grated

4 teaspoons chopped chives

1/2 cup whole milk

milk, to glaze 

Preheat oven to 425°F. Add self-rising flour, baking powder, and salt in a large bowl. Add butter using a pastry cutter, till fully incorporated. Add the cheese, chives, and milk and mix to form dough. I kneaded it in the bowl gently until the desired consistency. Roll out the dough to a thickness of 1/2 inch. and cut scones using a pastry cutter. Place on a greased baking sheet or parchment paper. Brush the tops with milk and bake in the oven for 10-15 minutes until golden brown. Cool on a wire rack.

Recipe adapted from: The Herbal Yearbook

Enjoy!

In Victory,

Sherry