Cheese and Chive Scones

English Scones or Southern Buttermilk Biscuits?

Cheese & chive scones_5829_3

Whether you call them English Scones or Southern Buttermilk Biscuits, homemade scones or biscuits, served warm with butter, are a wickedly delicious treat. Although people tend to associate English scones with sugar and Southern biscuits with a less sweet and more savoury taste, cooking has evolved over the years and people are experimenting with all sorts of ingredients from sweet to sour to savoury to spicy.

Currently the list of ingredients you can add to the scone dough is interminable. You can add: sugar and other sweet ingredients like honey or maple syrup; dried fruits like currants, apricots or sultanas; nuts like walnuts or almonds; fresh or dried dates; ginger; fresh fruits like apples; vegetables like cooked pumpkin or potatoes; olives; different kinds of cheeses; meats like bacon or ham; bell pepper, banana pepper or cherry pepper; and that is just to mention a few. The list can still go on. It just depends on how innovative and creative you are.

These days, people are spending weekends experimenting with ingredients and products in the hope of producing unique or weird creations or better still, new recipes attributed to their names.

Today I will share with you the recipe for cheese and chives scones. I used cheddar cheese and chives, but you can join the ‘virtual experimenters club’ and experiment with your favourite cheeses, herbs and spices as you wish. The scones can be served for lunch, dinner or as a snack.

Serving suggestions: with butter, cream cheese, relish, soup, favourite salad, ham or turkey slice. As I mentioned earlier, it just depends on how curious and creative you are!

Cheese & chive scones_5802

  • 250g (2 cups) self-raising flour
  • Pinch salt
  • 60g (¼ cup) butter
  • 40g (½ cup) grated cheddar cheese
  • 2 tablespoons finely chopped fresh chives
  • 120ml (½ cup) milk
  • 60ml (¼ cup) water 
  • 30ml (2 tablespoons) lemon juice
  • Extra cheddar cheese, grated, for topping
Cheese & chive scones_5712
Assemble all ingredients
Cheese & chive scones_5719
Sift flour and salt
Cheese & chive scones_5720
Add cubed butter
Cheese & chive scones_5724
Rub in butter, make a well in the centre
Cheese & Chive scones_5730
Add cheese and chives and stir to combine, then add milk and almost all the water
Cheese & chive scones_5734
Using a flat bladed knife, mix gently to a soft dough
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Turn dough on a floured surface
Cheese & chive scones_5739
Kneed lightly for 10 seconds do not over-handle the dough
Cheese & chive scones_5743
Press or roll to a circle of 2cm thickness
Cheese & chive scones_5747
Cut into 5 cm circles or shape of your choice
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Place on a baking sheet, sprinkle with extra cheese
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Place on a wire rack to cool

Cheese & chive scones_5810

Cheese & chive scones_5829_3The Scones taste fabulous

Cheese and Chive Scones myfavouritepastime.com_2744You can make them in any shape you want

Cheese and Chive Scones myfavouritepastime.com_2745I made these on 04 August 2014. They were 8 delicious tasting scones.

Cheese and Chive Scones

Preparation time: 15 minutes; Total cooking time: 15-20 minutes; Makes: 8-10

Ingredients

  • 250g (2 cups) self-raising flour
  • Pinch salt
  • 60g (¼ cup) butter
  • 40g (½ cup) grated cheddar cheese
  • 2 tablespoons finely chopped fresh chives
  • 120ml (½ cup) milk
  • 60ml (¼ cup) water 
  • 30ml (2 tablespoons) lemon juice
  • Extra cheddar cheese, grated, for topping

Instructions

  1. Preheat oven to 425°F (220° C). Brush an oven tray with melted butter or oil.
  2. Sift flour and salt into a bowl.
  3. Rub in butter, using your fingertips.  Mix lemon juice with milk.
  4. Make a well in the centre. Add cheese and  chives and stir to combine, then add milk and almost all the water.
  5. Mix gently with a flat bladed knife to a soft dough, adding more liquid if necessary. Do not over-mix.
  6. Turn the dough onto a lightly floured surface (use self-raising flour). Knead it very briefly and lightly, folding it back over itself and pressing down (about 10 seconds). It should just lose its stickiness.
  7. Press or roll out dough to a 2 cm thickness (handle lightly do not use too much pressure). Using a floured, round, 5 cm cutter, cut the dough into circles. Pile the scraps together and press or roll out. Cut more pieces, (do not re-knead).
  8. Place the scones on the prepared baking sheet and sprinkle with extra cheese. Bake 10-15 minutes until cheese is golden in colour.

Points to note:

  • Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I baked at 450°C for 15 minutes.
  • I always weigh ingredients, especially the flour and butter. You can use cup measures, but please note if you scoop flour directly from the bag you will end up with 150-185 g of flour instead of the recommended 125g. I suggest you spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. You can also sift the flour first then scoop. My best advice: buy a weighing scale, if you don’t already have one!
  • The secret to light fluffy scones is ‘very light handling of the dough.’ Over handling will result in tough scones.
  • You can cut the scones into squares or any other shape you desire.
  • Scones are best eaten while they are still warm and fresh, but can be frozen up to three months.
  • For soft scones, wrap in a clean tea towel while still hot. For a crisp top, place on a wire wrack to cool.
  • You can use all-purpose flour to make self-raising flour. Add I teaspoon baking powder to every 125g flour.
  • Last updated on 10 August 2014

myfavouritepastime.com

Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

60 thoughts

  1. So – here’s what I did. Thanks for allowing me to post your tip!! “++ UPDATE My friend Liz, who blogs on “My Favorite Pastime” recently posted a recipe very much like mine, and Liz recommends “Knead the dough very briefly and lightly, folding it back over itself and pressing down (about 10 seconds). It should just lose its stickiness.” THANKS LIZ !! To see Liz’s recipe for Cheese and Chive Scones, click here!”

    1. […] ++ UPDATE My friend Liz, who blogs on “My Favorite Pastime” recently posted a recipe very much like mine, and Liz recommends “Knead the dough very briefly and lightly, folding it back over itself and pressing down (about 10 seconds). It should just lose its stickiness.” THANKS LIZ !! To see Liz’s recipe for Cheese and Chive Scones, click here! […]
      Thanks Cecile for acknowledging my post! Have a fabulous weekend!

  2. Would you mind if I added your tip about ‘kneading the dough’ to my recent scone post. I will give you credit & also include a link for this recipe !!

  3. I don’t remember seeing this when you first posted the recipe. What beautiful scones they are! As you know, I recently posted a similar recipe which I adapted slightly from one I found in a magazine. That recipe calls for mustard and scallions – but I really like the idea that there’s a bit of lemon juice in your recipe. I bet the lemon juice really gives these scones some ‘zing’!!
    Celia, as ‘Fig Jam and Lime Cordial’ does a post she calls International Scone Week and she just posted this year’s Scone Week August 17th. Are you familiar with it? (I just checked & she’s going to continue to add scone recipes, so you may still be able to send her your link !! http://figjamandlimecordial.com/2014/08/17/international-scone-week-2014-all-the-photos/ )

    1. I’ve been posting a lot of scones recipes. Mustard and scallions is a great combination. The lemon juice also makes it soft. I didn’t even know about international scone week. Thanks for giving me the link. Have a nice weekend!
      liz

  4. Thanks for the like on Messy Kitchen, Happy Belly! I’m glad you liked the enchiladas! These scones look absolutely wonderful, can’t wait to make them!

    1. Hi Shikha,
      Thanks so much for the kind words. I’m happy to hear that you found my tips useful. I look forward to the fairies leaving me some nice, dark chocolate with orange flavour. Take care, girl!
      Liz

  5. I’ve bookmarked this Liz and I may have a go at making them even though I haven’t got the equipment and I am a danger in the kitchen……. what bravery 😉 xox

  6. Oh wow! I’ve been looking for a recipe like this. I winged it, and it didn’t turn out (baking isn’t my forte). Thanks for stopping by my blog. I’m looking forward to trying some of your recipes!

    1. Hi Mama D!xx, thanks for being here. You always brighten my day. I love cheddar-chive more than words can say. Enjoy them if you do try them!!!! Thanks and have a lovely week!!

    1. Scones are so easy to make and well worth the trouble taken. You should give it a try!!! Thanks you for being here always. I really appreciate!!!

  7. These were absolutely delicious! I made them for a dish at my weekly dinner party with friends and they were an absolute hit! Everyone loved them and asked for more at the next one. I definitely think these will become a must have from now on. Thank you for the great recipe.

    1. Mmm! Jam with cheese and chives, that is an interesting combination, but as I mentioned earlier, everybody is busy experimenting with something. I think you have earned your yourself a secondment to the “Virtual Experimenters Club”, welcome to the club!! Thanks for supporting my blog!

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