Cheese and Chive Scones Recipe

These Savoury Cheese and Chive Scones are tender with soft buttery layers. Made in one bowl with 7-ingredients that bake in 25 minutes.

Course Appetizer, Side Dish, Snack

Keyword cheese and chive, savoury scones, scones

Prep Time 15

Cook Time 25

Total Time 40

Servings

Calories 260kcal

Author Samantha Pickthall

Equipment

1 6cm (2 inches) round cookie cutter

Ingredients

300 g (2 cups) plain all purpose flour, scoop & leveled
3 tsp baking powder
1/2 tsp salt
80 g unsalted butter, chilled and cubed
1/3 cup fresh chives, chopped, bit bigger than diced
1 cup grated cheddar cheese
3/4 cup milk of choice
2 Tbsp milk of choice, for topping
2-3 Tbsp extra grated cheese, for sprinkling on top

US Customary - Metric

Instructions

Pre-heat oven to 200ºC (400ºF). Line a baking tray with baking/parchment paper, set aside.
In a large mixing bowl add flour, baking powder and salt.
Add in chilled cubed butter and rub into flour using your hands or a pastry cutter until it resembles a coarse crumb.
Add chives and cheese, stir through until combined.
Make a well in the centre and pour in milk. Using a wooden spoon or spatula to gently mix together until incorporated. It will be a rough soft dough. Ensure not to over-mix.
Lightly flour your bench top or board.
Transfer dough onto floured surface and lightly knead to bring any loose bits together and you have a soft dough. The dough is not meant to be completely smooth so it’s ok if there are still some small pockets of flour remaining. Ensure not to over-knead as it will result in tough scones.
Pat dough out and form a thick disc, approx. 3cm (1 inch) high.
Dip your 6cm (2 inches) round cookie cutter into flour, shake off excess and cut out dough into round scones. Transfer to lined baking tray. Each scone can be slightly touching.
Re-roll excess dough, pat it back out to 3cm (1 inch) high disc and cut out more scones.
Lightly brush the tops of each scone with milk.
Sprinkle a little extra grated cheese on each scone.
Bake for 20-25 minutes until tops are lightly golden.
Remove from oven and allow to cool on pan for 5 minutes.
Transfer to wire rack to cool completely or serve your scones warm with a spread of butter if desired.
Serve and enjoy!

Notes

For the cheddar cheese, I use Cracker Barrel Extra Sharp Cheddar Block which I grated. You can try using tasty cheese or use your favorite cheese you always use, a block or already grated.

Use the milk you have on hand. Whole milk or almond milk works great.

Make sure not to over-knead your scone dough. Scone dough is not meant to be smooth and elastic, it’s meant to look rustic. Overworking the dough will result in tough dense scones.

Use a 6cm (2 inches) round cookie cutter to make the perfect size round scones.

Store cheese and chive scones in an airtight container, in a dry/dark pantry at room temperature for 2-3 days. These scones are best consumed freshly baked. Warm scones in a moderate oven or microwave to the desired temperature after 2 days to freshen them up.

Freeze cheese and chive scones by cooling them completely after baking and storing them in a freezer-friendly airtight container, in a single layer between sheets of baking/parchment paper. Or in ziplock bags. Label with the date and store in the freezer for up to 3 months.

Thaw cheese and chive scones by leaving them on a plate out of their container/ziplock bag at room temperature until completely defrosted. Warm them back up in a moderate oven or microwave to the desired temperature.

Nutrition