Makes 8 scones
- 300 g flour
- 2 tbsp granulated sugar
- 1 tbsp baking powder
- Pinch of salt
- 75 g diced chilled butter
- 50 g grated Gruyère AOP + extra for garnish
- 1 tbsp fresh chives, finely chopped
- 1 egg
- 150 ml milk
- Preheat the oven to 200°C (forced-air) and line a baking tray with baking paper.
- Put the flour, granulated sugar, baking powder, a pinch of salt and the butter in a bowl and knead until you have a coarse crumbly dough. Then add the grated Gruyère AOP and the chives and mix into the dough.
- Beat the egg with the milk and add to the dough in the bowl. Knead together with your hands until you have a slightly sticky dough. Do not knead too long, you should still be able to see pieces of butter.
- Sprinkle the work surface with some flour and roll out the dough until 2 cm thick. Cut out circles with a +/- 4cm diameter biscuit cutter and arrange on the baking tray. Repeat the procedure with the remaining dough.
- Sprinkle some grated Gruyère AOP on the scones and bake in the middle of the oven for 12-15 minutes.
English breakfast with a difference? The English serve scones for breakfast as well as for afternoon tea. They are delicious with both sweet and savoury fillings. The Gruyère AOP adds a creamy texture inside and a crispy cheese crust on the outside. Ideal with savoury and sweet snacks.
Maroon5 – Sunday Morning
Listen on Spotify