Go Back
–+ servings
farmersgirl kitchen | farmhouse recipes and country life

Find more recipes at farmersgirlkitchen.co.uk

Cheese & Chive Scones with flowers

Cheese and Chive Scones with Marjoram Cream Cheese

Janice Pattie
I love to make scones and these Cheese and Chive Scones are so delicious.  It’s so simple to rub together the ingredients and a few minutes in a hot oven produces a fresh, soft and wholesome quick bread, perfect with soup, with cheese or in this case with a fresh marjoram infused cream cheese sprinkled with marigold petals.
5 from 7 votes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Baking
Cuisine British
Servings 8
Calories 192 kcal

Ingredients
 

  • 225 grams wholemeal self-raising flour You can use plain self-raising flour if liked
  • 1 level tsp baking powder
  • 50 grams butter or soft margarine
  • 50 grams grated hard cheese I used cheddar
  • 1 tablespoon finely chopped chives
  • 1/4 teaspoon chilli powder
  • a pinch of salt
  • 1 egg
  • milk
  • 2 tablespoon cream cheese
  • 1 teaspoon finely chopped marjoram leaves or other herbs of your choice
  • A few marigold petals to scatter optional

Instructions
 

For the Scones

  • Heat the oven to 220C, Gas 7
  • Put the flour and baking powder in a bowl and rub in the butter or margarine until the mixture looks like fine breadcrumbs.
  • Add the cheese, chives, chilli powder and salt.
  • Crack the egg into a measuring jug mix it with a fork and then make up the liquid to 150ml with milk.
  • Stir the milk into the flour and mix to a soft dough, add a little extra milk if required.
  • Turn onto a lightly floured table and gently roll out to about 1.25cm thick.
  • Cut into rounds, the size of the cutter will determine how many scones you make.
  • Place the scones on a greased baking tray, brush the tops with a little milk and bake for about 10 minutes or until pale golden brown.
  • Remove the scones from the tray and leave to cool on a wire rack.

For the Marjoram Cream Cheese

  • Mix the cream cheese with the marjoram, leave to infuse for at least 30 minutes.

Notes

Spread the cooled scones with the marjoram cream cheese and sprinkle with marigold petals.  Best served with a cup of tea.

Nutrition

Calories: 192kcalCarbohydrates: 21gProtein: 6gFat: 9gSaturated Fat: 5gCholesterol: 44mgSodium: 105mgPotassium: 59mgFiber: 1gSugar: 1gVitamin A: 339IUVitamin C: 1mgCalcium: 63mgIron: 1mg