These savoury cheese scones make an ideal afternoon tea served fresh from the oven.
If you're after something a little different, we have a variety of sweet and savoury variations in our scone collection
1 1/2 cup (225g) self-raising flour
1/4 teaspoon ground cayenne pepper
2 teaspoon white (granulated) sugar
1/3 cup (25g) parmesan cheese, finely grated
1 cup (120g) cheddar cheese, coarsely grated
1 cup (250ml) milk
40 gram butter, melted
60 gram butter, softened
1 tablespoon fresh chives, finely chopped
Preheat oven to 220°C (200°C fan forced). Lightly oil and flour 20cm (8-inch) round cake pan.
Place flour, cayenne, sugar, parmesan and half the cheddar in medium bowl, add milk. Using a knife, cut the milk through the flour mixture to mix to a soft, sticky dough.
Knead dough quickly and lightly on floured surface until smooth. Press dough out evenly to 2cm (¾-inch) thickness. Dip 3.5cm (1½-inch) round cutter into flour, cut as many rounds as you can from the piece of dough.
Place scones side by side, just touching, in pan. Gently knead scraps of dough together, repeat pressing and cutting out of dough. Place rounds in pan. Brush scones with butter;sprinkle with remaining cheddar cheese.
Bake scones about 15 minutes or until browned lightly.
Meanwhile, make chive butter, Combine butter and chives in small bowl.