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Cheese and Chive Scones – One of my absolute favourites! I love, love, LOVE these, and cannot wait to share the recipe with you guys!
While a traditional sweet fruit scone, for example, these Fruit Scones with Orange Zest, is one of my sister´s favourites, I love a savoury scone. For me, cheese and chives are a perfect combination and I also use them to make this quick and easy Cheddar Cheese and Chive Soda Bread.
These cheese and chive scones are the perfect addition to a Sunday morning breakfast or a brunch. I made these for an Easter brunch last year and they went down a storm.
Quick and Easy To Make
It is so quick and easy to make these cheese and chive scones! You can make them in about 15-20 minutes and then just pop them into the oven just before sitting down to eat them!
They taste best when they are still warm from the oven, sliced open with a little butter on top! They´re absolutely delicious when the butter melts on top of the warm scones!
These scones also taste great toasted the next day and although already perfect with butter, are also yummy to eat when topped with cream cheese, ham or smoked salmon!
My recipe for cheese and chive scones makes 10 small round scones. You could, however, also opt for making a large round scone that can be cut into segments.
The scones are also suitable for freezing. Just freeze any leftovers and defrost and reheat them when you need them!
Here are some of my other recipes you could serve for brunch:
– Classic Irish Soda Bread
– Hot Cross Buns (with extra fruit and spice)
– Wholemeal Seeded Loaf
– Mini Onion and Sage Sausage Rolls
– Homemade Ultimate Guacamole
– Classic Fruit Scones with Orange Zest
– Mary Berry´s Lemon Drizzle Cake
Cheese and Chive Scones
Recipe
Ingredients (makes 10):
- 225g self-raising flour
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1 tsp hot chilli powder
- 1 tsp baking powder
- 25g cold butter, cubed
- 150g mature cheddar cheese, grated
- small bunch of fresh chives, finely chopped
- 1 large egg, beaten
- a litte milk, about 150ml
YOU WILL ALSO NEED:
- 5cm round (fluted) cutter (I´d highly recommend this set)
- silicone pastry brush
Method:
- Preheat the oven to 220°C and line a baking tray with baking paper.
- Measure together the flour, salt, pepper and baking powder into a large bowl. Rub in the butter until the mixture is crumbly.
- Stir in about 100g of the grated cheese and chopped chives.
- Crack the egg into a measuring jug, beat and make it the volume up to 150ml with milk.
- Stir the wet mixture into the dry ingredients and stir with a knife until the mixture starts to come together. Use your hands to bring together into a ball – you don´t want to “work” the mixture as you do with bread in order to maintain a scone´s traditional crumbly texture.
- Turn the dough out onto a lightly floured surface and roll out until about 3 cm thick. Start cutting out scones from the dough by using a round cutter, about 5 cm in diameter. Alternatively, you could use a glass.
- Cut out as many scones as possible, then re-roll the scraps and repeat until you have got as many scones as possible, the mixture should make 9-10 scones.
- Place on a baking tray, and use a silicone brush to brush with a little extra milk and sprinkle with the remaining cheese.
- Bake in the preheated oven for 10-15 minutes until well risen and golden brown.
