Cheese and chive scones are on the menu for this week’s Cakes & Bakes.
They’re easy to make – and have a very good effort versus reward ratio!
Grated cheese and chopped chives are added to a standard scone mix (a useful ‘go to’ recipe that can be tweaked and adapted for many uses). Cut into the desired size & shape – and baked for about 15 minutes. What could be easier for a bit of home baking?
They smell delicious as they come out of the oven – and look tempting as they sit on their cooling rack. Too tempting! Don’t worry though, you can tuck in almost straight away if you feel the urge. We like ours with a smear of butter – and perhaps a thin slice of cheddar to boost the cheesiness! Goats cheese, red Leicester, Gruyère and Camembert have also worked well during our extensive experimentations.
They’re a perfect light meal or snack at any time of day.
Click here to save my recipe to Pinterest
- 350g/12oz self-raising flour
- ½tsp bicarbonate of soda
- ½tsp cream of tartar
- pinch of salt
- 300ml/10½ fl oz buttermilk
- 75g/2½oz grated cheese (I used a mature cheddar)
- 2tbsp finely chopped chives
- Preheat the oven to 225ºC/440ºF/gas mark 7
- Sift together the flour, bicarbonate of soda, cream of tartar and salt into a large mixing bowl
- Stir in the grated cheese and chopped chives
- Make a well in the centre
- Reserve about 2tbsp of the buttermilk before adding the rest to the flour
- Bring together to form a fairly wet dough, trying not to mix or knead too much
- Flour a work surface well before gently patting the dough to about 4cm thick
- Form rounds using a large, fluted cookie/pastry cutter
- Place the rounds on the baking tray leaving a little space between each
- Brush the tops of the scones with the reserved buttermilk
- Bake for 12-15 minutes or until the tops have turned a light golden brown
- Allow to cool for a few minutes on a wire rack
- Serve while still warm
- Slice in half horizontally, butter each half generously and top with a thin slice of cheddar