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Sunflower Scones

Golden, Savoury & Baked with Garden Cheer
 

These scones are the taste of late spring mornings—sharp cheese, fresh-cut chives, and a subtle nutty crunch from sunflower seeds. They’re best enjoyed warm from the oven, split open and slathered with a little butter or a dollop of chutney. Perfect with soup, salad, or simply a cup of tea in the greenhouse.

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Simple to make and endlessly comforting, they’re a lovely way to use what’s growing—especially when the chives are in flower.

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INGREDIENTS - makes 8-10

  • 225g self-raising flour

  • 1 tsp baking powder

  • ½ tsp fine sea salt

  • 50g unsalted butter, cold and cubed

  • 100g mature Cheddar (or Red Leicester), grated

  • 2 tbsp chopped fresh chives

  • 2 tbsp chopped sunflower petals

  • 2 tbsp sunflower seeds (plus a few extra for topping)

  • 1 medium egg

  • 100ml whole milk (plus extra for brushing)

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HOW TO

  • Preheat – Heat the oven to 200°C (180°C fan) or Gas Mark 6. Line a baking tray with parchment.

  • Mix the dry – In a large bowl, sift together the flour, baking powder, and salt.

  • Rub in the butter – Add the cold butter and rub it in with your fingertips until the mixture looks like fine breadcrumbs.

  • Add flavour – Stir in the grated cheese, chopped chives, chopped sunflower petals, and sunflower seeds.

  • Bring together – In a jug, beat the egg with the milk. Pour into the dry mix (reserving a tablespoon for brushing) and stir gently until it forms a soft dough. Don’t overwork it.

  • Shape & cut – Lightly flour your surface and pat the dough out to about 2.5cm thick. Cut into rounds using a 5cm cutter. Gather and reshape any scraps gently to make more.

  • Top & bake – Place scones on the tray. Brush with the reserved egg and milk mixture. Sprinkle a few extra sunflower seeds on top.

  • Bake – Bake for 12–15 minutes until risen, golden, and smelling heavenly.

  • Cool & enjoy – Let cool for a few minutes on a wire rack. Serve warm with butter, soup, or a spoonful of tomato chutney.

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Nutritional Advice (per scone, approx.):​

  • Calories: ~210 kcal

  • Protein: 6g

  • Carbs: 20g

  • Fat: 12g (from cheese, seeds, and butter)

  • Fibre: 1–2g

  • Rich in calcium, vitamin K, and savoury satisfaction.

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