




3tsp baking powder
2tsp garlic granules
2tsp veg stock powder or bouillon granules (I used a finely crumbled veg stock cube)
120g cold butter, cut into cubes
100g cheddar cheese, grated
2tbsp fresh chives, finely chopped
2 ½ heaped tablespoon sour cream
150ml semi-skimmed milk + an extra dash if needed
For the garlic butter:
1tbsp butter, melted
½tsp garlic granules
Mix together the flour, baking powder, garlic granules and stock powder. With the tips of your fingers, rub in the butter until the mixture resembles fine breadcrumbs.
Add the grated cheese and the finely chopped chives, and mix well.
In a mug or measuring jug, mix the sour cream and milk together until smooth, with no lumps.
Make a well in the centre of your flour mixture, and add the liquid. With a wooden spoon, gradually stir it into the mixture until a fairly sticky dough is formed. If the dough seems too dry, add a dash more milk (I needed around another 50ml).
Line a baking tray with baking paper, and use two spoons to scoop the dough into heaps (mine made 8 scones). Leave a couple of inches in between each heap to allow for slight expansion during cooking. The more irregular the shapes of your scones, the better, as these parts will go crispy - use a spoon to add some crevices if needed.
Bake for 10-15 minutes. Meanwhile, add ½tsp garlic granules to 1tbsp melted butter. After 10-15 minutes (when the pointy bits of the scones are just beginning to brown), remove the scones from the oven, brush them with the garlic butter, and return to the oven for a further 10 minutes, until the tops are golden brown.
Shiloh Barkley says
I may make these for thanksgiving!
loverofstories says
I want to make these but I don't have a method to measure grams. Maybe I should get a gram scale...
Becca @ Amuse Your Bouche says
Yeah with normal cooking I'd say you could google how much things weigh, but with baking you need to be pretty accurate so it's probably worth investing in a set of scales! They're not expensive at all :)
Jenn says
As an American I feel the same way everytime some recipe calls for 50 grams...hello? lol...why can't it all be easier...