Savoury Cheese and Chive Scones
Chive added to Parmesan and cheddar scones gives that extra oomph to the already flavorful savory scones. Best eaten with a good helping of butter or on even on its own and perfect for an afternoon tea. Another easy to follow recipe and suitable for new bakers.
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Easy to make cheese and chive scones
Makes 11 – 12 scones
Course:
Snacks
Cuisine:
Western
Keyword:
Savoury cheese and chive scones
Ingredients
- 300 g self raising flour
- 125 g unsalted butter chilled
- 30 g raw sugar
- 50 g parmesan cheese grated
- 50 g mature sharp cheddar cheese grated
- 50 g freshly cut chives
- 1 large egg
- 75 ml whole milk
Instructions
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In a mixing bowl, add self-raising flour and chilled butter cut into cubes.
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Rub the butter flat with the flour to create layers of fat within the dough.
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Add raw sugar, grated parmesan / cheddar cheese and freshly cut chives. Mix evenly.
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Make a well in the centre of the flour mixture and add beaten egg with milk. Leave about 3 tablespoon for egg wash.
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Gently mix all ingredients together to form a soft dough.
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Set aside to rest for 30 minutes.
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Transfer dough onto a lightly floured surface and gently roll flat about 1 inch thick.
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Using a 2 inch round cutter, cut rolled dough to shape.
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Arrange on a lined baking tray. Brush the top with remaining egg & milk mixture.
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Bake in a preheated oven at 180 C for 10 – 12 mins until golden brown and cooked through.
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Remove the tray from the oven and transfer onto a cooling rack.
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Best served warm.
Recipe Notes
Scones can last about a week in the fridge but much longer when frozen.
Lightly reheat in the oven or air-fryer before serving.
