Cheddar Cheese and Chive Savoury Scones

The perfect blend of mature cheddar cheese, fresh summery chives and an impossibly light scone base ensure that these delicious Cheddar Cheese and Chive Savoury Scones will be enjoyed by everyone.

Impossibly soft, impossibly light and impossibly delicious, my Cheddar Cheese and Chive Savoury Scones are a recipe that I have been baking for many many years. As a result, they have been tweaked, adjusted and refined so many times that I am now confident that you will absolutely love them.

While I’ll always love a sweet scone served with fresh cream and a generous dollop of homemade jam, I think savoury scones are a whole other animal entirely and once you have mastered them, I guarantee you will want to make them again and again.

Perfect served fresh from the oven with just some salted butter, they really are the ultimate summer time treat!

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Cheddar Cheese and Chive Savoury Scones


  • Author: Mr Baker's Cakes
  • Prep Time: 20mins
  • Cook Time: 15mins
  • Total Time: 35mins
  • Yield: 9-10 1x
  • Diet: Vegetarian

Description

The perfect blend of mature cheddar cheese, fresh summery chives and an impossibly light scone base ensure that these delicious Cheddar Cheese and Chive Savoury Scones will be enjoyed by everyone.


Ingredients

Units Scale
  • 175ml whole milk
  • 1tbsp fresh lemon juice
  • 350g self raising flour
  • 1/4tsp salt
  • 1tsp baking powder
  • 1/4tsp cayenne pepper
  • 1tsp mustard powder
  • 85g chilled butter, cubed
  • 180g mature Cheddar Cheese
  • 2tbsp Fresh Chives (chopped)
  • 1 Beaten egg (to glaze)

Instructions

Preheat the oven to 190°C fan (210°C/gas mark 8) and place a baking tray inside to warm.

Add the lemon juice to the milk and set aside until it begins to separate.

Tip the flour, salt, baking powder, cayenne pepper and mustard powder into a large bowl and loosely mix them together.

Add the butter and rub it into the dry ingredients with your fingers until the mixture looks like breadcrumbs.

Make a well in the centre of the dry mix and pour in the milk, fresh chives and most of the cheese (save some to sprinkle on the finished scones).

Use a knife to bring the mixture together, until it starts to form into large lumps.

Use your hand to squeeze the scone mixture into one soft ball, being careful not to overwork the mixture, before turning it out onto a lightly floured work surface.

Rather than rolling out the mixture, very gently press out the scone mixture to a depth of around 2-3cm.

Use a floured 5cm round pastry cutter to cut out your scones, ensuring that you do not twist the cutter as you cut.

Press any remaining mixture back together and repeat until it is all used up.

Brush the tops of your scones with beaten egg, ensuring that you do not allow it to run down the sides (as this can inhibit the rise).

Dust the preheated baking tray with a little flour and add the scones, topping them with a sprinkling of salt and cracked black pepper, and the remaining cheese.

Bake in the preheated oven for around 15 minutes until well risen and golden.

To serve, cut or tear the scones in half, topping each half with a generous serving of real butter.

Notes

The trick with scones is to manhandle the mix as little as possible. The less you handle it, the lighter your finished scones will be.

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