cheese and chive scones
March 11, 2026
Studded with plums, this soft, spongy, fragrant cake is a welcome addition at any dessert or teatime table. Schwartz Ground Ginger adds its signature warmth, while toasted, flaked almonds add a delicate crunch to every delicious bite.
As elegant as they are sweet, these lemony, raspberry-studded cupcakes with lemon buttercream are a delightful addition to any tea. The unexpected zing of ginger creates just the right balance with the citrusy lemon profile and sweet-tart raspberry flavours throughout.
Is there anything better than a simple, savoury scone? Served warm with salted butter and a cup of your favourite soup, these cheddar and chive scones are light and fluffy on the inside with a textured crust. Decorate with a sprinkling of Schwartz Dried Chives before baking for an extra-special finish.
Studded with plums, this soft, spongy, fragrant cake is a welcome addition at any dessert or teatime table. Schwartz Ground Ginger adds its signature warmth, while toasted, flaked almonds add a delicate crunch to every delicious bite.
As elegant as they are sweet, these lemony, raspberry-studded cupcakes with lemon buttercream are a delightful addition to any tea. The unexpected zing of ginger creates just the right balance with the citrusy lemon profile and sweet-tart raspberry flavours throughout.
Is there anything better than a simple, savoury scone? Served warm with salted butter and a cup of your favourite soup, these cheddar and chive scones are light and fluffy on the inside with a textured crust. Decorate with a sprinkling of Schwartz Dried Chives before baking for an extra-special finish.
Key products
Instructions
Instructions
- Pre-heat the oven to 180 fan, place a large baking tray inside to heat up.*
- Sieve the flour, baking powder, paprika and mustard powder together into a large bowl.
- *
- Add butter and rub until it reaches breadcrumb stage. Add chives and 125g cheddar and mix. *
- Make a well in the mix and add the egg yolk and 80g of milk. Mix until you have a fairly soft but together dough, you may need the last 20g of milk, but add gradually. *
- On a lightly floured surface, roll out the dough until its approx. 2cm thick. Cut out scones with a 6cm cutter. *
- Place on a sheet of baking paper, lightly glaze with milk, sprinkle the remainder of the cheese on the scones as well as a few extra chives. *
- Slide the parchment onto the baking tray and bake in the centre of the pre-heated oven for 20 minutes or until golden and cooked all the way through. *
- Serve still slightly warm, cut in half with lashings of salted butter. *
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