Our crumbly Gruyère and chive scones are best eaten straight out of the oven with lashings of melted butter, perfect for a summer picnic.


  • 360g plain flour
  • 2 tsp baking powder
  • 1 tsp fine sea salt
  • 170g butter, chilled and diced
  • 250g Gruyère, grated
  • small bunch of chives, finely snipped
  • 4 eggs
  • 150ml milk



  1. Preheat the oven to 180℃/gas mark 4 and line a baking sheet with baking paper
  2. Sift the flour, baking powder and salt into a large bowl and add in the diced, chilled butter
  3. With your fingertips rub the butter into the flour mix until it resembles coarse breadcrumbs
  4. Use your hands to mix in the cheese and chives
  5. In a separate bowl, whisk the eggs and milk together
  6. Make a well in the middle of the flour mixture and pour in the milk and eggs all in one go, stirring gently with a wooden spoon as you go (the mixture should be sticky and lumpy)
  7. Use your hands to form the scones: wet your palms slightly and scoop the dough up in handfuls, dropping it into 12 mounds onto the baking sheet
  8. Bake for 20-25 minutes until golden brown on the outside but still soft inside
  9. Serve when hot, with lashings of butter

Top Tip: if you don’t want to bake all 12 at once, wrap the others in cling film and freeze for up to a week. You can take them out as and when you want to bake them. This is our naughty way to have freshly baked scones everyday with almost no extra effort.

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