Cheddar and Chive Scones
These Cheddar and Chive Scones are the perfect savoury bake to enjoy for breakfast, with a cup of tea, or even as a side for a holiday dinner. They are buttery and flavourful, packed with sharp cheddar cheese and fresh seasonal chives, and have a uniquely tender, flaky texture that you won't find in a traditional scone or biscuit!
Ingredients
- 2 1/2 cups all-purpose flour
- 2 tablespoons granulated white sugar
- 1 tablespoon baking powder
- 1 teaspoon sea salt
- 2 large eggs
- 1/2 cup 2% milk (or buttermilk), plus extra for brushing the scones
- 1/2 cup salted butter cold, cut into 1-centimetre thick slices
- 1 1/4 cups cheddar cheese cut into 0.5-cemtimetre cubes
- 1/4 cup chives finely chopped
- 1 tablespoon Maldon sea salt
Instructions
- Combine the flour, sugar, baking powder, and salt in a large bowl.
- Beat the eggs and milk in a separate bowl. Mix to combine and set aside.
- Add the sliced butter into the flour mixture and toss to coat. Gently press the butter between your fingers to flatten it out into thin shards of butter. Toss the shards with the flour to ensure they are all coated, then add the cheddar cubes and chives and toss to coat again.
- Add 3/4 of the milk mixture to the bowl and mix to almost combine the wet and dry ingredients. When the mixture is almost fully incorporated, dump it out onto a lightly floured work surface.
- Knead the dough to gently bring it together by folding it back onto itself, pressing down firmly to adhere the layers and to flatten the dough. Repeat this six more times to bring the dough together fully. Once the dough is incorporated and there are no more floury bits left, it's ready.
- Use a rolling pin to roll the dough out into a circle that is 1 inch thick. Place the round on a parchment-lined baking tray and place the tray of scones in the freezer for 30 minutes.
- Preheat the oven to 350 degrees F.
- Once chilled, remove the scones from the freezer, brush with a bit of extra buttermilk and sprinkle over the Maldon salt. Use a sharp knife to cut the scones into eight wedges. Arrange at least 1 inch part on the parchment-lined baking tray.
- Bake for 25 minutes in the centre of the oven until golden brown on the bottom. Let cool for 5 minutes before serving and enjoy!
Video
Nutrition
Calories: 354kcalCarbohydrates: 35gProtein: 10gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 96mgSodium: 1554mgPotassium: 101mgFiber: 1gSugar: 4gVitamin A: 668IUVitamin C: 1mgCalcium: 249mgIron: 2mg
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