Parmesan and Chive Scones

with cayenne pepper

Deliciously cheesy savoury scones, with a kick of cayenne pepper and plenty of fresh chives for flavour. These make a great brunch option or for those who prefer a savoury afternoon tea. They are best eaten fresh, but can be stored in an airtight container for up to three days. Slather with butter and eat while still warm!

Makes 14 medium scones


  • 340g type 00 flour (or plain flour)
  • 130g unsalted butter, cut into 1cm cubes
  • ¼ tsp salt
  • ¼ tsp cayenne pepper (add more if you would like it spicier)
  • 80g finely grated Parmesan
  • 15g finely chopped fresh chives
  • grating of black pepper
  • 2 tsp baking powder
  • 2 medium eggs, beaten
  • 85ml milk (plus extra to glaze)


Preheat your oven to 220°C. Line a baking tray with baking parchment (you may need to use two).
Sift your flour into a large mixing bowl. Add the butter and gently rub it into the flour using your fingertips until you have a breadcrumb-like consistency.

Add the salt, cayenne pepper, Parmesan, chives, black pepper and baking powder and stir to combine evenly. Slowly add the egg and milk to the mixture. Use your fingers to achieve a dough that is slightly on the wet side, but not sticky,

Lightly flour your work surface and roll the dough out until it is about 2cm thick. You can either use your hands for this, or a rolling pin. Use your pastry cutter to cut out your scones and place them on a baking tray. You can re-form the scraps and roll them out again until you have used as much of the dough as possible.

Brush the tops with a little milk using a pastry brush, and bake for 12-15 minutes until risen and golden. Transfer to a wire rack to cool.