Enjoy these savoury scones as part of an afternoon tea or as a
tasty treat or snack. Best served with butter or cream cheese!
300g Self Raising Flour
100g Salted Butter
100g Natural Yoghurt
1 tsp Castor Sugar
1 tsp Baking Powder
1 Egg (optional)
5g Chopped Fresh Chives
25g Butter (for the topping)
10g Grated Parmesan (for the topping)
Preheat the oven 180º/160º fan.
Mix the flour, baking powder and sugar into a bowl.
Cube the butter, add to the bowl and rub into the dry mixture
with your fingertips until the mixture resembles fine
Finely chop the chives and add to the mixture.
In a jug, mix together the egg and yoghurt and pour into the
dry mixture, gently stirring to combine and using your hands to
bring the dough together.
Use the 25ml of milk to help combine the dough if needed,
adding a little at a time.
Lightly dust a worktop with a little flour and place the dough
on top. Gently knead into a smooth roll - do not overwork
Keep the roll of dough quite thick, approximately 2 inches in
height. Use a cookie cutter to cut out your scones and then arrange
on a baking tray lined with parchment paper.
Use a fork to prick the top of the scones twice each.
Melt the 25g butter in a small microwavable dish, before adding
the parmesan. Stir until combined.
Use a teaspoon to top each one of the scones with the butter
and cheese mix.
Place the scones in the oven and bake for 10-15 minutes, or
until golden brown. Check that the middle of each scone is cooked
by inserting a skewer into the centre and ensuring that it comes
Once cooked, place the scones on a cooling rack and allow to
The egg can be replaced with an additional 50ml of milk if
Replace both the egg and the yoghurt with 75-100ml of milk if
This mix makes approximately 12 scones depending on the cutter
size you are using.
Larger scones will need a little longer in the oven. Check
after 15 minutes then return to the oven until cooked through.
Serve with butter, cream cheese or paté.
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