Cheese and chive lunchbox scones

Name: Cheese and chive lunchbox scones
Total time: 30 min
Cuisine: British
Ingredients: 350g self raising flour; 1 tsp baking powder; 75g cold butter, cubed; 100g mature cheddar, grated; 2 tbsp chives, snipped, about 10g; 175ml milk; 1 egg, beaten, for glazing

Tall, tender cheddar scones flecked with chives, lovely split with butter or packed as they are.

Nut free

Time30 min
LevelEasy
Costabout £0.28 a head
Oven220°C (200°C fan)

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

8 servings

Ingredients

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350 gself raising flour
1 tspbaking powder
75 gcold buttercubed
100 gmature cheddargrated
2 tbspchivessnipped, about 10g
175 mlmilk
1eggbeaten, for glazing

Method

1
Heat the oven to 220°C (200°C fan). Line a baking tray with baking paper.
2
Rub the flour, baking powder and butter together with your fingertips until it looks like fine breadcrumbs.
3
Stir in three quarters of the cheese and the chives. Season with black pepper.
4
Add the milk and mix with a knife to a soft, slightly sticky dough. Do not overwork it.
5
Pat out to 3 cm thick on a floured surface and cut 8 rounds with a 6 cm cutter.
6
Brush with egg, top with the remaining cheese and bake for 14 minutes until risen and golden.
14 min

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.