English Scones or Southern Buttermilk Biscuits?
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 and Chive Scones
Preparation time: 15 minutes; Baking time: 15-20 minutes; Makes: 8-10 depending on size
- 250g (2 cups, 9oz) all-purpose flour
- 2 teaspoons baking powder
- Pinch salt
- 60g (¼ cup, ½ stick, 4 tablespoons) butter
- 40g (½ cup) grated cheddar cheese
- 2 tablespoons finely chopped fresh chives
- 120ml (½ cup) milk
- 30ml (2 tablespoons) lemon juice
- 60ml (¼ cup) water
- Extra cheddar cheese, grated, for topping
- Preheat oven to 450°F (230°C) ten minutes before using. Line a baking sheet with parchment. Mix the lemon juice with the milk and set aside.
- Sift the flour, baking powder and salt into a bowl. Rub in the butter using your fingertips. Stir in the cheese and chives and make a well in the centre. Add milk and almost all the water.
- Mix gently with a flat bladed knife to a soft dough, adding more liquid if necessary. Do not over-mix.
- Turn the dough onto a lightly floured surface. Knead it very briefly and lightly, folding it back over itself and pressing down (about 10 seconds). It should just lose its stickiness.
- Press or roll out dough to an 8-inch (20cm) circle about 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).
- Place the scones on the prepared baking sheet and sprinkle with extra cheese. Bake 15-20 minutes until cheese is golden in colour.
- For cup measures: 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. I use a 240ml, American cup.
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.
- 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.
- Last updated: 18 March 2019
Step By Step Photos
Please assemble all ingredients before you start
Sift the flour, baking powder and salt into a bowl
Rub in the butter using your fingertips.
Stir in the cheese and chives and make a well in the centre.
Add all the milk and almost all the water. Mix gently with a flat bladed knife to a soft dough, adding more liquid if necessary. Do not over-mix.
Press or roll out dough to an 8-inch (20cm) circle about 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).
Place the scones on the prepared baking sheet and sprinkle with extra cheese.
Bake 15-20 minutes until cheese is golden in colour.
You can make them in any shape you want. I made these on 04 August 2014. They were 8 delicious tasting scones.
myfavouritepastime.com Last updated: March 19 2019