Cheese and Chive Scones
These soft and fluffy cheese and chive scones are a quick and easy savoury snack that make a delicious addition to lunchboxes, afternoon tea, or kid friendly snack at any time of the day.
Equipment
- 1 baking sheet
Ingredients
- 225g (1.5 c) plain flour
- 2½ teaspoons baking powder
- pinch salt
- 25g (0.8 oz) butter roughly chopped into cubes
- 100g (3.5 oz) cheddar cheese grated
- 70 ml (⅓ c) milk
- 60 ml (¼ c) water
- 3 tablespoons fresh chives finely chopped
- splash Worcestershire sauce optional
- black pepper
- 25g (0.8 oz) cheddar cheese grated, for the top of scones
Instructions
- Preheat the oven to 200˚C fan / 220˚C/ 392 ˚F convection / 425 ˚F.
- Line a baking sheet with baking paper.
- Mix the flour with the baking powder and a pinch of salt in a large mixing bowl.
- Rub the butter into the flour lightly with your fingers until the mixture resembles breadcrumbs.
- Add the grated cheese and chopped chives and gently mix.
- Mix the milk, water and Worcestershire sauce (if using) together, the pour into flour mixture.
- Gently mix until the dough mixture starts to come together.
- Tip out onto a floured surface, shape into a round and then roll out with a rolling pin to 3 cm (1.18")
- Cut out with a 6cm (2.4") round cutter.
- Carefully place the the scones onto the baking sheet and place them to they are just about touching, then sprinkle with the extra grated cheese.
- Place in the oven and bake for 12 minutes, until golden.
- Cool on a wire rack.
Video
Notes
Flour – plain flour or all purpose flour.
Butter – use cold butter. I use unsalted butter, if you use salted butter omit the extra salt. The cheese is already salty so it’s best to use unsalted butter to prevent your scones from tasting too salty.
Baking powder – helps the scones rise.
Cheese – I often use tasty cheese or mild cheddar cheese and grate it myself, however you can use a stronger cheddar cheese for a little more cheesey flavour or another cheese such as Gruyère or even blue cheese!
Chives – fresh chives.
Worcestershire sauce – for added flavour, brings out the cheese flavour, but this is an optional ingredient.
Milk – full fat milk. I like to use half milk and half water for a lighter textured scone however you can use all milk if you prefer.
Black pepper and salt – salt enhances the flavours of the scones, and freshly ground black pepper adds extra savoury notes.
Cool hands and ingredients make the best scones. If it’s a hot day then place your butter in the freezer for a few minutes before you use it, and run your hands under a cold tap and then dry if they are feeling too warm!
Don’t work the dough too much – working the dough creates a gluten network which can result in heavy and dense scones.
You don’t need to roll the scone dough much: you want the dough to be 3 cm (1.18″) thick to ensure you have tall scones.
If your cookie cutter is sticking to the dough, dip it in plain flour before cutting each scone.
Make sure the oven is at it’s preheated temperature before placing the scones in to cook.
To freeze scones:
- Unbaked: Freeze cut scones on the tray then transfer to a container/bag when frozen. Freeze for up to 1 month. Bake from frozen, they will take 3-5 minutes longer to cook.
- Baked: Cool scones completely then wrap well and freeze for up to 1 month. Unwrap and defrost, and then heat in a preheated oven at 150˚C / 300˚F for 5-10 minutes until warmed through, or warm briefly in the microwave (too long in the microwave makes the scones tough.)
Nutrition
Calories: 260kcalCarbohydrates: 30gProtein: 9gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 31mgSodium: 346mgPotassium: 79mgFiber: 1gSugar: 1gVitamin A: 376IUVitamin C: 1mgCalcium: 268mgIron: 2mg
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