- 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 breadcrumbs.
- Finely chop the chives and add to the mixture.
- In a jug, mix together the egg and yogurt 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 the dough.
- 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 out clean.
- Once cooked, place the scones on a cooling rack and allow to cool.
- Enjoy!
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Top Tips...
- The egg can be replaced with an additional 50ml of milk if preferred.
- If you're making this recipe vegetarian, ensure the parmesan is suitable for vegetarians as ordinary parmesan is often not. There are vegetarian and vegan options available on the market.
- Replace both the egg and the yogurt with 75-100ml of milk if preferred.
- 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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