Cheese & Chive Scones
Easy
We love a savoury scone! These cheese and chive scones are just the right amount of cheesy with a delicate hint of chive. Perfect for picnics, brunches, snacks, or afternoon teas. Serve with cream cheese or good Irish butter, maybe a bit of relish and slice of ham.
PREP IN
10 MIN
COOK IN
18-20 MIN
SERVE
6
Cheese & Chive Scones
Easy
PREP IN
10 MIN
COOK IN
18-20 MIN
SERVE
6
Introduction
We love a savoury scone! These cheese and chive scones are just the right amount of cheesy with a delicate hint of chive. Perfect for picnics, brunches, snacks, or afternoon teas. Serve with cream cheese or good Irish butter, maybe a bit of relish and slice of ham.
Ingredients
- 225g self raising flour
- 1 tsp baking powder
- ¼ tsp cayenne pepper
- Pinch of salt
- 55g chilled Glenstal butter, cubed
- 125g Glenstal mature white cheddar, grated & divided
- 10g chives, finely chopped
- 90-100ml milk, plus extra for glazing
Method
- 1. Pre-heat oven to 200°C / 180°C fan assisted and line a baking tray with parchment paper. Set aside.
- 2. Whisk together the dry ingredients in a large bowl, then add the chilled butter. Using your fingertips, rub the butter into the flour mixture until the mixture resembles bread crumbs.
- 3. Add 100g of the grated cheese to the mixture along with the chives. Lightly stir with a wooden spoon to distribute into the flour mixture.
- 4. Pour in 90ml of the milk then stir gently with the spoon to form a shaggy dough. If there’s still a lot of dry ingredients visible, add another 10ml of milk and stir again.
- 5. Switch to using clean hands to lightly knead and bring the dough together into a ball.
- 6. Dust a clean counter with flour then lightly press the dough with your hands to flatten slightly. Dust dough with more flour then use a floured rolling pin to roll out to about 2cm thick.
- 7. Dusting a round pastry cutter approx. 8cm in diameter, stamp out as many scones as you can, 4-5. Tip: Avoid twisting the cutter, press straight down then lift straight up, this will help the scones rise evenly.
- 8. Bring the remaining dough together and roll out again, then stamp out more rounds.
- 9. Arrange the unbaked scones on the prepared baking sheet, leaving space between each one, using a pastry brush, brush the top of each with a little bit of milk. Finally, sprinkle a bit of the remaining cheese on top of each one.
- 10. Bake in the pre-heated oven until scones have risen and are golden, they’ll also sound hollow when tapped underneath, this should be between 18-20 minutes.
- 11. Leave to cool on a wire rack. Serve warm or cold.
- 12. Store in an airtight container in a cool spot. Will keep for about 3 days.
