GAIL’s Bakery Gruyère and Chive Scones Recipe

Make about 12 scones

Ingredients

• 360g plain flour

• 2 tsp baking powder

• 1 tsp fine sea salt

• 170g butter, chilled and diced

• 250g Gruyère, grated

• small bunch of chives, finely snipped

• 4 eggs

• 150 ml milk

Instruction

1. Preheat the oven to 180°C (gas mark 4) and line a baking sheet with parchment paper. Combine the flour, baking powder, and salt in a large bowl, then add the cooled butter pieces. Using your fingertips, incorporate the butter into the flour until the mixture resembles coarse breadcrumbs, ensuring to retain some small pieces of butter throughout. Utilize your hands to include the cheese and chives.

2. In a separate dish, combine the eggs and milk using a whisk, then create a well in the center of the flour mixture. Add all the milk and eggs simultaneously, stirring gently with a wooden spoon throughout the process. The completed mixture will have a sticky and highly lumpy consistency. Consider scrambled eggs, and you are nearly there.

3. Utilize your hands to shape the scones: moisten your palms somewhat to avert adhesion of the dough, then gather it in handfuls, depositing it in 12 mounds onto the prepared baking pan. Maintain 5cm intervals between each item to facilitate expansion, and do not concern yourself with achieving ideal shapes; any irregularities or rough edges will enhance flavor and texture. Bake for 20 to 25 minutes until golden brown and crisp externally, yet tender within. These serve as an excellent substitute for bread for various soups, stews, or casseroles. Alternatively, you may divide them, fill them, and present them like miniature sandwiches.