Scones with Gruyère AOP and chives – The Soul of Breakfast
English breakfast with a difference? The English serve scones for breakfast as well as for afternoon tea. They are delicious with both sweet and savoury filling
Ingredients
- 300 g flour
- 2 tbsp granulated sugar
- 1 tbsp baking powder
- Pinch of salt
- 75 g diced chilled butter
- 50 g grated Gruyère AOP + extra for garnish
- 1 tbsp fresh chives, finely chopped
- 1 egg
- 150 ml milk
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