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Cheddar, Garlic and Chive Scones


350g self-raising flour
1 ½ tsp baking powder
1 tsp mustard powder
½ tsp salt
⅛ tsp cayenne pepper
1 tsp caster sugar
85g Lewis Road Creamery butter, cold & diced
1 ½ cups cheddar cheese, grated
¾ cup whole milk
¼ cup plain yoghurt
1 clove garlic, grated
¼ cup chives, chopped
1 egg, beaten, to glaze
Sea salt to garnish


  • 1

    Preheat oven to 200°C. Line a baking with baking paper.

  • 2

    Sift the flour, baking powder, mustard powder, salt, cayenne pepper and sugar into a bowl.

  • 3

    Add the butter and using your fingers rub in the butter until it resembles fine breadcrumbs. Add the grated cheese and mix to combine then chill in the refrigerator for 5 minutes.

  • 4

    In a bowl, add the milk and yoghurt and whisk to combine then add the grated garlic and chopped chives.

  • 5

    Take the scone mix out of the refrigerator and make a well in the centre then using a knife, gradually add the liquid cutting it through to mix.

  • 6

    Using your hands bring the mixture together into a ball and turn out onto a lightly floured surface. Flatten with your hands and form a circle that is about 3-4 cm thick.

  • 7

    Use a 7cm scone cutter to cut out your scones, reforming the scraps of dough and continuing to cut out scones until it is all used up.

  • 8

    Put the scones on the lined baking tray and rest for 10 minutes.

  • 9

    Wash the tops with the beaten egg and sprinkle with a little sea salt.

  • 10

    Bake for 15 -20 minutes or until well risen and golden in colour.

  • 11

    Remove from the oven and rest for 5 mins before serving with lots of butter.

  • 12

    Makes 8-9 scones.