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Close up of cheese and chives scones on a board with a cup in the background.
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Cheddar Cheese and Chives Scones

These easy, light and fluffy cheddar cheese and chives scones come together in a matter of minutes. Flavoured with cheddar, chives and a hint of black pepper, enjoy these scones hot out the oven with a smattering of butter.
Course Breakfast, Brunch, Snack
Cuisine South African
Keyword biscuits, cheddar cheese and chives biscuits, cheddar cheese and chives scones, cheese and chives scones, savoury scone, scones
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 8 scones
Calories 290kcal
Author Mary-Lou

Equipment

  • Baking Tray
  • Bench Scraper
  • Mixing Bowls
  • Pastry brush
  • Cookie Cutters

Ingredients 
 

  • 160 grams cheddar cheese (grated)
  • 300 grams plain flour (all-purpose/standard grade)
  • 3 teaspoons baking powder
  • ¼ - ½ teaspoon of table salt (if using unsalted butter)
  • ½ teaspoon cracked black pepper
  • 60 grams butter salted
  • 200 mL milk
  • 3 tablespoons milk
  • cup finely sliced chives

Instructions

  • Preheat the oven to 220°C/425F/Gas Mark7. Line a baking tray or baking sheet with parchment paper or baking paper.
  • Grate the cheddar cheese, keeping aside approximately 40 grams to place on top of the scones before baking.
    160 grams cheddar cheese
  • n a large mixing bowl, whisk together the dry ingredients (flour, baking powder, salt, and black pepper).
    300 grams plain flour, 3 teaspoons baking powder, ¼ - ½ teaspoon of table salt, ½ teaspoon cracked black pepper
  • Either grate the butter or cut it into small blocks. Rub the butter into the flour until it resembles coarse breadcrumbs with small pea-sized pieces of butter in the flour. This can also be done using a pastry cutter.
    60 grams butter
  • Add the grated cheese and chives to the flour mixture, and stir through until well-distributed. 
    ⅓ cup finely sliced chives
  • Pour the milk into the flour mixture, using a fork, and stir to make a rough dough.
    200 mL milk
  • Lightly flour a clean surface. Place the scone dough in the middle of the lightly floured surface and bring the dough together into a rectangle. Using a knife or bench scraper, cut the dough into thirds and fold the outer edges on the middle section. Press down using your hands or a rolling pin until the dough is about 3cm thick. Repeat the process twice more. This laminates the dough.
  • Either using a cookie cutter or knife, cut 6 to 8 large scones. If using a round cookie cutter, bring together the left-over dough, by gently kneading the dough together and forming a disk or square to cut out additional scones. Try to work with the dough as little as possible.
  • Place the scones onto the prepared baking sheet. Then brush the tops of the scones with milk using a pastry brush, and sprinkle the leftover cheddar cheese on the tops of the scones. 
    3 tablespoons milk
  • Bake the scones in a preheated oven for 15 to 20 minutes. The scones would have risen and be a nice golden brown when they were done. Remove from the oven, and place the scone on a wire rack to cool down slightly before serving.

All temperatures stated are for conventional ovens. Decrease the temperature by 20°C/25°F or gas mark 1 for "fan" or air-fryers.

Notes

Storage and Freezing

Scones can be stored at room temperature in an airtight container for 3 days. Frozen scones (baked or unbaked) can be stored for up to 3 months.

Nutrition

Serving: 1scone | Calories: 290kcal | Carbohydrates: 31g | Protein: 11g | Fat: 13g