Cheese and Chive Scones
These Cheese and Chive Scones are the perfect afternoon treat.
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Afternoon Tea
Scones are such a classic afternoon tea recipe, and these cheese and chive scones are no different. They are so soft and just packed full of flavour.
These scones are perfect, topped with butter and served as afternoon tea, they are also the perfect recipe for bake sales. I absolutely love how versatile they are.
Scones
I already have a recipe on my blog for Buttermilk Scones. When it comes to baking, I love it when you create a simple, delicious base for a recipe that can be replicated. These Cheese and Chive Scones have the same basis as my buttermilk scones, just with a slight twist.
To make scones, you need to rub the butter into the flour, sugar and baking powder. This can take a bit of time, but it is worth it.
The milk needs to be added gradually; you may not need all of it. Once the dough comes together, stop mixing and stop adding the milk.
When it comes to scones, I find that the trick is not to overwork the dough. I find that once you bring all the ingredients together, you don’t need to roll the dough; just bring it together and flatten it slightly with your hands. Overworking the scone dough can cause it to become tough.
I used hard cheese in this recipe. If you use soft cheese or wet cheese, it will make the dough too moist and difficult to work with.
I used fresh chives in this recipe, but dried chives will also work well. I also used a teaspoon of paprika and dried mixed herbs. The beauty of this recipe is that you can change the spices depending on what you like.
Baking
I used a 5cm cookie cutter to cut the individual scones out of the dough. The best thing to do is to dip the cookie cutter into flour to help ensure the cutter doesn’t stick to the scone dough. When you press the cutter into the dough, press straight down; don’t twist the cutter, as this can cause issues when it comes to baking your scones.
The scones need to be baked in the centre of a preheated oven for around 10 minutes. The baking time will depend on your oven. Just keep an eye on them (but remember, don’t open the oven door), you will know they are baked when they are a lovely golden colour.
Serving
These scones can be served with anything you want. They are perfect, warm and topped with butter for an afternoon snack, or you can serve them with a soup (tomato soup and these scones are utterly delicious). You could also serve them with smoked salmon, scrambled eggs or even with a stew or casserole.
Alternatives
Swap out the paprika for mustard powder or leave it out altogether.
Equipment
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Cheese and Chive Scones
Ingredients
For the Cheese and Chive Scones
- 475 g Self-Raising Flour (plus extra for dusting)
- 1/2 tsp Paprika
- 1/4 tsp Cayenne Pepper
- 1/2 tsp Mixed Herbs
- 100 g Unsalted Butter (cold and cubed)
- 2 tbsp Finely Chopped Chives
- 125 g Mature Cheddar Cheese
- 150 ml Whole Milk
Extras
- Splash of Whole Milk
- Mature Cheddar Cheese
Instructions
To Make the Cheese and Chive Scones
- Preheat the oven to 180C (160CFan) and line two baking trays with baking parchment and leave to one side.
- Add the flour, paprika, cayenne pepper, mixed herbs and cubes of butter to a large bowl and rub together until there are no lumps. Alternatively add the flour and butter into a food processor and pulse until there are no lumps.
- Mix in the chives and cheese.
- Add in 100ml of the milk and mix with a spatula until combined into a sticky dough. If it's too dry, add more milk and mix again. Repeat until you get the perfect scone dough.
- Tip the dough onto a floured surface and gently bring it together with your hands. Press the dough gently to around 4cm thick and cut using a 5cm round cutter.
- Knead the dough slightly to combine it all again, flatten and then cut more scones out. Repeat until all the dough has been used.
- Brush the scones with a bit of milk and sprinkle over some cheese. Bake in the oven for 10-15 minutes.
- Move to a wire rack to cool and enjoy!
Notes
- These Cheese and Chive Scones are best eaten the day of baking, but will last up to 2 days.
- If your scones don’t rise, it could be because you have overworked the dough.
- I use a 5cm cutter for these Scones.
- Swap out the paprika for mustard powder or leave it out altogether.