Recipe No.13 Cheese & Chive Scones
I haven’t posted a recipe on here since June! I have been cooking and baking loads too since I’m in my own house now with my own kitchen. The main reason of course was because I was writing for Fêted so that is where my culinary focus has been. But today I’m back with a recipe that has attracted a lot of attention when I posted the finished product on Instagram yesterday! They were just a little spur of the moment idea due to the fact I had some cheese going a bit blue in the fridge and my chives were growing wildly out of control. My sister and I have always been big cheese scone fans, when we were growing up we were only allowed half each should we be out in a cafe! After years of baking scones, I’ve finally perfected them to the point they’re still moist enough not to even require butter. When I bought my window sill chives my sister made me agree to put them in scones with cheese, which is exactly what I’ve done and now i’m sharing the recipe with all my lovely readers.
This recipe made 18 smallish scones as I only had a 3 inch cutter but it will make less if you use a larger more “scone” appropriate cutter.
225g Self Raising Flour
Pinch of Salt
55g Butter
50g Grated Cheese (I used Orkney Chedder)
2 Tbsp Chives (I used fresh that I’d grown myself but you can used dried)
150ml Milk (I used skimmed)
Black Pepper & Parmesan to top
What You Need
Large Mixing Bowl, Scales, Circular Cutter, Wooden Spoon, Measuring Jug, Cheese Grater (unless you’re using pre-grated), Table Spoon, Baking Tray, Grease Proof Paper, Cooling Rack, Rolling Pin, Pastry Brush
- Preheat the oven to Gas Mark 7/425F/220C (I used Deliah’s conversion table in her How to Cheat Book).
- Lightly grease and line a large baking tray.
- Mix together the flour and salt. Then add the butter in small lumps and rub in using your fingers until it has the consistency of bread crumbs.
- Stir in the cheese and chives.
- Slowly add the milk and mix until it forms a soft dough.
- Sprinkle some flour on a clean work surface and rub some into your rolling pin before rolling out the dough to about a 2cm thickness.
- Using the cutter to stamp out some rounds and place them onto the lined baking tray. Knead the dough together and repeat until it is all used up.
- Brush the tops of the scones with milk then sprinkle on some ground black pepper and Parmesan.
- Bake for 12-15 minutes until they’ve risen and gone golden in colour.
- Leave them to cool slightly on a wire rack before smothering them in butter and eating the lot.
22 Comments
daisychain
Mm, I might treat the boy to a batch of these this weekend, if he’s good!
Amy Marie
I hope you both enjoyed them 🙂
Chelsea Joan
My god, I do love a cheese and chive scone but choc chip and peppermint?! Is that a thing?! I definitely need to try that variant!
xx
Amy Marie
Right, I’ll add my Peppermint & Choc Chip scones to the list of the recipes to put up. They are amazing, especially warm with butter!
Amelia Birch
These look yummy!
Amy Marie
They definitely are!
Rakı'n' Fish
It looks like a little bit mountain cheese. But I love mountain cheese:)
Amy Marie
Haha, yeah! I totally see it!
Rhiannon
These look so delicious! x
Amy Marie
They are 🙂 Next time I hope to make them bigger!
Kloe Anya.
These look amazing, Cheese scones are my favourite. Well that’s a lie all scones are my favourite anyway I am definitely going to try this recipe out they look amazing.
Kloe xx
haveacupofteawithkloe.blogspot.co.uk
Amy Marie
Let me know if you do!
Ms Periwinkle // Rachel
Mmm, these look so good. Love a good cheese scone.
Amy Marie
Doesn’t everyone one?! They’re the perfect size for a snap!
katie
oh my god, I just stumbled open your account from another account I stumbled open and holy guacamole these look to DIE FOR. my stomach is now growling at almost twelve in the morning..
Amy Marie
Haha, I think I was eating these at 12 in the morning!
Sarah @ Elettravelle
These look delicious! I’ll have to whip up a batch one weekend 🙂
Amy Marie
Totally, they’re perfect for Sunday brunch!
Jess
Looks yum
http://www.lookwhatigot.co.uk
Amy Marie
They were 🙂
Kate Pirouette
They look delicious! Great recipe, love the idea if not needing butter. I fancy these in my lunchbox this week! Thanks Amy xx
Kate 🙂
Just Pirouette and Carry On…
Amy Marie
The only problem of not needing butter with them was that they made them too easy to eat! I was forever going into the kitchen and grabbing one!