Cheddar Scones with Herb Creme Fraiche

A wonderful savoury addition to an afternoon tea.

This recipe makes a great addition to a High Tea spread. Include as part of a picnic lunch or serve as an afternoon snack. Use a medium to strong cheddar for a full flavoured scone. A Soiree favourite!


2 cups Self Raising Flour

1 tsp Baking powder

Pukara Estate Olive and Pepper Smoked Salt

120g Grated Cheddar Cheese

300mL Full cream milk

1 tbls butter

1 tbls Pukara Estate Herb Flavoured Extra Virgin Olive Oil

200mL Creme Fraiche

small bunch finely chopped chives

small handful chopped parsley

Pukara Estate Capsicum and Chilli Jam for serving


Preheat oven to 220C. In small bowl combine the creme fraiche, chopped chives and parsley and season well. Cover and refrigerate until needed.

In a large bowl sift the flour and baking powder. Add a good pinch of smoked salt. Add the butter and work with fingers until the mixture resembles crumbs. Gradually add the milk until it forms a dough.

Stir through cheese and herb flavoured olive oil. Turn out onto a floured surface and knead lightly.

Roll out to 2cm think dough and cut using a round dough cutter (approx 6cm). Place on a lined baking tray and bake for 12 minutes.

Serve warm as part of a high tea banquet with a dollop of Herb Creme Fraiche and a big dollop of Pukara Estate Capsicum and Chilli Jam.