Baking

Cheese and Chive Scones

Name: Cheese and Chive Scones
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8
Cuisine: British
Ingredients: 300 g (2 cups) self-raising flour; 1 tsp baking powder; Pinch of salt; 60 g (1/4 cup) cold butter, cubed; 100 g (1 cup) cheddar, grated; 2 tbsp chives, chopped; 180 ml (2/3 cup) milk, plus extra for brushing

Serves 8 Prep 15 mins Cook 15 mins Total 30 mins

Cheese and Chive Scones sits in our baking collection for weekend baking sessions and school-lunch tin fillers. We keep the voice practical — what to buy, what heat to use, and how to tell when it is done. Serves 8 with about 15 mins prep and 15 mins cook time (around 30 mins total). That is a home estimate — ovens and pans vary, so use colour and texture as well as the clock. Shop first for self-raising flour, baking powder and Pinch of salt; those ingredients do the heavy lifting for flavour and texture, while the rest of the list seasons, binds, or finishes the plate. Good for weekend baking sessions and school-lunch tin fillers. One tray or tin as written — freeze extras in airtight bags. Keep Australian cup measures (250 ml) so the ratios match what we tested on the page. We write baking recipes so you can cook from your phone on the bench: large checkable ingredients, numbered steps, and notes you can skim while the pan heats.

Ingredients

300 g (2 cups) self-raising flour
1 tsp baking powder
Pinch of salt
60 g (1/4 cup) cold butter, cubed
100 g (1 cup) cheddar, grated
2 tbsp chives, chopped
180 ml (2/3 cup) milk, plus extra for brushing

Method

Preheat oven to 200°C. Mix flour, baking powder and salt. Rub in butter until crumbly.
Stir in most of the cheese and chives. Add milk to form a soft dough.
Pat to 2 cm thick, cut into rounds. Place on a tray, brush with milk, top with remaining cheese.
Bake 12–15 minutes until risen and golden.

Tip: Serve warm with butter for the best result.

Notes

Putting it together for Cheese and Chive Scones: work clean, taste as you go, and do not rush browning or reduction steps if they appear in the method. If you are cooking for mixed diets, plate sauces and toppings separately where practical. Keep this page bookmarked if it becomes a household regular — we update wording when cooks report a confusing step. Metric consistency across Scoops & Dishes means once you trust the cups and scales here, breakfast through dessert behaves the same way.
Before the heat goes on, line up self-raising flour, baking powder and Pinch of salt and anything perishable from the list. Soften butter, bring eggs off the fridge if the method needs them room-temp, and preheat so you are not waiting mid-recipe. For a baking cook of this size (8), a clear bench saves more time than any gadget.
Why this page is written this way: we keep the story short and put the value in practical detail — ingredient order, heat cues, and storage — because that is what helps a home cook succeed on a Tuesday night. If a step feels unclear, email [email protected] and we will tidy the wording on the next pass.
Shopping and mise en place: read the full ingredient list once before you start. For Cheese and Chive Scones, self-raising flour and baking powder are the items that decide whether the dish tastes flat or properly seasoned. Weigh where grams are given — volume cups are fine for liquids and some dry goods, but baking ratios are tighter if you use scales. Australian cups are 250 ml; a tablespoon is 20 ml and a teaspoon is 5 ml.