Savoury Orkney Cheddar and Chive Scones

If you are travelling on the Hamnavoe you may see George O’Neill, our Sous Chef on duty. George provided us with his delicious savoury Orkney Cheddar and chive scones recipe. These are very easy to make and taste and smell heavenly! Why not make these Orkney-flavoured treats to impress any guests paying you a visit? They are yummy hot or cold and with butter or margarine.

Why not make these Orkney-flavoured treats to impress any guests paying you a visit? They are yummy hot or cold and with butter or margarine.

Makes roughly 15 scones.

Ingredients:

500g self-raising flour
150g butter
200g Orkney cheddar
25g chives
250ml whole milk
1 egg
1tsp salt
1tsp black pepper
20g plain flour

Method:

1. Remove the butter from the refrigerator and cut into small cubes.
2. Sieve the self-raising flour into a mixing bowl, add the salt and pepper
3. Add 145g of the cubed butter into the mixing bowl and, using your fingers, rub the butter into the flour. When the butter is fully incorporated with the flour the mixture will resemble golden breadcrumbs.
4. Grate the Orkney cheddar and add 150g of it into the mixture.
5. Finely chop the chives and mix these in too.

6. In a jug, crack the egg and whisk, then add the milk and whisk again.
7. Pour the wet ingredients from the jug into the dry ingredients in the bowl.

8. Mix gently together with your hands so that everything is combined. Be careful not to over work the mix to ensure light and fluffy scones.
9. Dust a work surface with most of the plain flour, then pour the sticky scone mix from the bowl onto the floured surface. The flour will prevent the mixture sticking to the surface.
10. Knead the mix into a ball then roll it out with a rolling pin.

11. When the dough is roughly 3cm thick, stamp out scones using circular cutter until all the dough is used.
12. Pre-heat your oven at 180°C
13. Line a backing tray with baking paper and dust it with the leftover plain flour.

14. Lay out the scones on the tray, leaving space between each so they can expand and rise.
15. Sprinkle the last 50g of grated cheese on top of the scones.
16. Bake the scones for about 25 minutes or until cooked through and not doughy in the middle. Test by removing one from the oven and break it in half. Give the scones a few more minutes if they are too doughy. That said, these scones will appear slightly wet when first cooked, but will dry out as they cool.

17. Enjoy the Orkney cheddar and chive scones with butter or margarine!

By George O’Neill
Chef from Aberdeen who considers himself very lucky to live and work in the beautiful Orkney islands. When on leave from the ship, George enjoys cooking for family and friends and hanging out with his wonderful daughter, Eva.

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