Cheese and Chive Scones, a fantastic savoury scone recipe for breakfast, brunch or your afternoon tea party. The combo cheddar cheese and parmesan is always a big hit, and the addition of fresh chives brings not only colour, but big flavours too. Serve the scones with plenty of salted butter, and you are in for a treat.
For the first time ever I got to experience the satisfaction of growing my own plants and herbs this year (I suppose the lockdown had its positive parts too). It's such a nice feeling getting to use fresh produce that taste and smell heavenly good.
I always wasted so much money on fresh herbs that ended up in the bin if not used up in time. Especially parsley and dill, and being able to just get some whenever I need from my tiny "garden" on my balcony is priceless.
These chives might not look perfect like the ones in the shops, but they are homegrown, and for me they are perfect. And when I had to come up with a nice dish to put them to good use, scones seem to be just the right recipe. If you like the classic sweet scones, you will absolutely love the savoury ones for your Afternoon Tea Menu.
They are dead easy to make, and ready in well under 30 minutes from scratch. The whole kitchen is filled with a wonderful smell of freshly-baked goodies - what a treat that is!
HOW TO MAKE CHEESE AND CHIVE SCONES
If you have a good basic scone recipe, the sky is the limit when it comes to ingredients to add to it. If you go for the savoury kind, cheese and chive is just one idea, you can basically add anything else that takes your fancy: cooked bacon or ham, chorizo, any kind of peppers, sun-dried tomatoes and so on.
No need for the self-raising or strong bread flour, the plain flour is all we need for my scones. I love cheddar and parmesan, but you can add any other grated cheese you like.
- in a bowl, add the flour, baking powder and cold butter, and use your fingertips to rub them together until it resembles breadcrumbs
- add the chopped chives, grated cheeses and milk, and knead gently to get an elastic dough
- roll it with a rolling pin to a thickness of about 1 cm or half an inch, then use a round cookie cutter to cut out circles
- bake in the preheated oven at 200 degrees Celsius (390 Fahrenheit) for about 15 minutes or until golden.
And that's our delicious cheese and chive scone recipe - an absolute treat for every occasion!
If you’ve liked my CHEESE AND CHIVE SCONES or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, and PINTEREST to see more delicious food and what I’m getting up to.
Cheese and Chive Scones, a fantastic savoury scone recipe for breakfast, brunch or your afternoon tea party. The combo cheddar cheese and parmesan is always a big hit, and the addition of fresh chives brings not only colour, but big flavours too. Serve the scones with plenty of salted butter, and you are in for a treat. You can use plain flour, no need for strong white bread flour, and you get the very best savoury scones for every occasion.
- 350 g plain flour
- 1 teaspoon baking powder
- 100 g butter
- 1 cup grated white cheddar cheese
- ½ cup chopped chives
- 2 tablespoon grated parmesan
- 100 ml full-fat milk
-
In large bowl, sift the flour, baking powder and add the cold butter cut into cubes.
-
Use your fingertips to rub them all together until the flour resembles breadcrumbs.
-
Add the cheeses, chives and milk, and knead gently to get an elastic dough.
-
Use a rolling pin to roll it to a thickness of about 1 cm or half an inch.
-
Use round cookie cutter or a glass to cut out circles.
-
Bake in the preheated oven at 200 degrees Celsius (390 Fahrenheit) for about 15 minutes or until golden.
-
Serve warm or cold with plenty of butter.
- Click on the US Customary link to see the measurements displayed in cups and ounces.
- The servings can be adjusted by clicking the number next to Servings.
Sara
Easy recipe for such tasty scones - a big hit in our house, so much so that I'm having to make more already