Snack
Savory Scones
Savory Scones with chives, Violife Supreme Creamy and Supreme Cheddarton. Golden, fluffy with a perfectly balanced flavor and full of character. You'll be making these weekly. Bake a batch and serve warm!
Savory Scones with Violife Supreme Creamy and Supreme Cheddarton. Golden, fluffy and full of character. Bake a batch and serve warm with extra spread!
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![Cooktime]()
Cooking time20 minutes![Preptime]()
Prep time20 minutes![Difficulty]()
DifficultyMedium![Servings]()
Servings12 portions
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1 Violife Supreme Cheddarton
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110 gr Violife Supreme Creamy
- 60 g plant butter cold from the fridge, grated
- 100 ml milk
- 10 g fresh chives finely chopped
- ¼ tsp black pepper
- 320 g self raising flour plus extra for dusting
- 10ml milk for brushing
- 1 tsp salt
- 1 level tsp baking powder
- Preheat the oven to 200ºC.
- Grease a baking tray.
- Put the flour, chives, baking powder, salt and pepper in a large bowl and stir together.
- Add the butter into the mixture.
- Stir in 125g of Violife Supreme Cheddarton and all of the Supreme Creamy.
- Rubbing the mixture between your fingertips, work in the plant butter and creamy.
- Aim for a rough, crumbly mixture with some larger pieces of plant butter and creamy remaining.
- Stir in 125ml of the milk to start bringing the mixture together into a soft dough that isn't sticky.
- Lightly knead the dough on a floured surface.
- Roll or pat into an approximate square 2.5 cm thick.
- Cut into 12 pieces using a round cutter and transfer them to the prepared baking tray.
- Brush the tops with some the remaining milk, then sprinkle over the reserved 25g of Violife Supreme Cheddarton.
- Bake until risen and golden 15-20 minutes.
- Transfer to a wire rack to cool a little.
- Serve slightly warm, split and spread with plant butter or more Violife creamy.
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