Herb And Cheddar Scones

2 ½ cups plain (all-purp) flour ((325g / 11.5oz))

2 ½ tsp baking powder

½ tsp salt

85 g unsalted butter, grated & cold ((3oz / ¾ stick))

1 cup packed grated sharp cheddar ((100g / 3.5oz))

1 tablespoon finely chopped fresh chives

1 tablespoon finely chopped fresh thyme

¾ cup milk room temp ((180ml))

2 tablespoon butter, melted for brushing

Preheat the oven to 200C / 395F / 180C fan forced. Line a large baking tray with baking paper.
In a medium bowl, whisk together the flour, baking powder and salt.
Add the very cold butter and cut it in using a knife or pastry cutter until it just looks a little lump. (notes).
Add the cheese and herbs and stir through with a fork.
Add the milk and stir until it comes together.
Turn out onto a very lightly floured board and gently pull together, then flatten out into a 1 inch thick disk.
Use a 2 ½ inch pastry or cookie cutter to cut out the scones and place on the baking tray at least an inch or two apart. Gently pull scraps together to cut extra ones making sure not to overwork the dough.
Brush the tops with melted butter
Bake for 18 -20 minutes.
Optional: Once baked, you can brush the tops with a little more butter, then place under an overhead grill (broiler) for 1 minute to lightly brown. No more or you risk them drying out.

Course🥨Snack

Diets🥕Vegetarian...

Category🥐Scone

Cuisine🇬🇧British

Occasions🥐Brunch🫖Tea Time

Season🔁Year-round

DifficultyEasy ⏰ 25m