Old Fashioned Scones 2 New Ways (1.Goats Feta & Chive 2.Chai)

It may seem I have a slight obsession with all things Chai flavoured at the moment and I have my good friend Josh Thomas to thank for that. Josh and his lovely fiancé Steph have a farm stay called Rivendell in country Victoria (Australia) serving michelin star quality food all made by them with ingredients that are grown on their own farm (including their own cheeses and charcuterie), the word genius comes to mind. When I was home at christmas time Josh introduced me to the idea of chai flavoured sweets and I’ve never looked back. I had some people coming over, some free time and some flour full of gluten in the cupboard that I can’t eat (so need to use up on other people), and then, with a few interesting (leftover) ingredients, devonshire tea with a twist happened, twice. This amount only makes around 10 scones but you can always double it if you’d like a few more.

You will need to split these ingredients into two bowls (dry ingredients first):

  • 225g/8oz self raising flour
  • pinch of salt
  • 55g/2oz butter
  • 25g/1oz caster sugar
  • 150ml/5fl oz milk
  • 1 free-range egg, beaten, to glaze (alternatively use a little milk)


  • 3 cloves
  • 2 cardamon pods
  • 1/4 tsp nutmeg
  • 1/2 tsp cinnamon
  • 2 tbsp honey
  • 1 tsp vanilla essence

Goats Feta & Chive:

  • 100g feta cut into small cubes
  • 10g finely chopped chives

1.Preheat the oven to 220 degrees

2. Rub the flour, sugar, salt and butter together with your fingers till it resembles fine breadcrumbs.

3. Add the respective ingredients and stir in the milk.

4. *Knead the dough lightly on a flour dusted surface and roll it out to around 2cm thick.

5. Use an appropriately sized cup/ glass to cut out circles.

6. Beat the egg and paint an egg wash on the top of the scones to help them brown and shine when ready.

7. On a baking tree lined with baking paper add the circles of scone and bake for around 15 mins.

*If the dough is too wet or dry to knead/ stick together add either 1 teaspoon of flour or 1 teaspoon of milk until you have something that isn’t too sticky or dry.

I served the chai scones with butter and strawberry jam, the cheese scones with only butter. If you wanted you could serve with a miriad of options including cream, marmalade, cottage cheese… the possibilities are endless and all depend on your own tastes.




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