We made this for our Anzac Day brunch and it was enjoyed by some of the 203 Squadron Air Force Cadets who marched that day, and their parents. Parmesan and Chive scones with Saucy Wench Chilli Jam and Sour Cream or Creme Fraiche for a savoury afternoon tea.
3 cups plain flour
6 tsp baking powder
1 tsp salt
75g cold butter, cut into cubes
3/4 cup Parmesan cheese
1/4 cup chopped chives
1 cup milk
Milk for brushing & parmesan cheese to top
Mix flour, baking powder and salt together.
Rub cubed butter through flour mixture with fingertips until it resembles breadcrumbs.
Add in cheese and chives and mix well.
Pour in milk, then combine together until it forms a dough, do not overwork it.
Shape into 2cm thick patties - it doesn't need to look perfect.
Place in a floured roasting pan, with just a bit of space between them.
Brush milk to the tops and sprinkle with extra parmesan cheese.
Bake in a hot oven (220C) for 15 mins until golden.
To serve, cut in half sideways and lather on Saucy Wench Chilli Jam and a dollop of sour cream or creme fraiche.