Savoury herby and cheesey scone (British style)
Preheat oven to 350-375 degrees Fahrenheit depending on how powerful your convection oven is.
- ⅜ cups flour
- ⅜ tsp baking powder
- ⅛ tsp salt
- ⅓ tbsp chives
- ⅛ tsp Paprika
- ⅛ tsp rosemary
Dry ingredients first - Mix all dry ingredients in a mixing bowl. Incorporate the ingredients fully.
- ⅛ cup Jack Monterey cheese
Shred or grate cheese - freely rip up pieces of cheese or feel free to use pre-shredded cheese. Make sure your cheese melts. I used Monterey Jack, but you can use cheddar. Use something with more milk fat.
- ½ sticks unsalted butter
Butter - use cold butter from the fridge. This is key to the flaky texture. Do not use room temperature butter that melts easily. Add in the butter in small chunks to the dry mixture. It is okay to have chunky butter bits in the mixture.
Cheese - Lastly add the cheese and fold it into the mixture.
Optional - Ham - you may add ham or prosciutto for an extra touch. Cut/ slice it in tiny strips.
- ⅛ cup milk
Milk - Add the milk into the mixture by making a dent in the centre and pouring it in. Slowly pour all the milk in while folding the dough.
Knead and fold. Do this couple times until it is sticky.
If you like free form shapes, just make small round balls, and press it down slightly to flatten it.
Last touch - Brush a light butter wash on top of the scones. Melt the butter in the microwave.
Put it in the oven and bake for 12-15 minutes depending on how powerful your oven is. It should be lightly brown and with melted cheese spilling out.