Cottage cheese and chive scones
Cottage cheese is enjoying a resurgence in popularity – and we couldn’t be more thrilled! It gives these deliciously savoury scones a subtle tang, amped up with a little kick of chilli. Cheese and chives are a classic combo – but you could use wild garlic if it’s in season.
Ingreadient
- 230g plain flour
- 60g unsalted butter, chilled and chopped
- 60g red leicester cheese, coarsely grated
- 1 tsp baking powder
- ½ teaspoon salt
- ½ tsp chipotle chilli flakes (from Sainsbury’s and online, optional)
- Large handful chives or wild garlic, finely chopped
- 80ml whole milk
- 100g cottage cheese
- 1 medium free-range egg, beaten with a pinch of salt
Instruction
- Heat the oven to 170ºC fan/gas 5 and line a baking tray. Put the flour and butter in a bowl, then rub together between your fingers and thumbs into a coarse rubble. Add the grated cheese (reserving a handful for the top), baking powder, salt, chilli flakes (if using) and chopped herbs, then stir in the milk and cottage cheese. Bring it together with your hands but don’t overwork – as soon the dry patches are gone, it’s ready.
- Roll the dough into a log, then slice into 6 discs and put on the lined baking tray. Brush with the egg wash – the salt will have broken down the albumen in the egg, giving you an even glaze. Top each scone with a sprinkle of the leftover grated cheese and a grind of black pepper.
- Bake for 10-12 minutes. Eat straight out of the oven or at room temperature. Once cooled, store in an airtight container for a day or two – but they’re best eaten fresh.
