Cheese and Chive Scones
These scones are flaky and delicious for breakfast or an aytime snack.
Servings: 20
Ingredients
- 2 cups/500ml self-raising flour
- 1/4 cup/62.5gram butter cold
- 1/2 tsp salt
- 3/4 cup buttermilk cold
- 1 cup cheddar cheese
- 3 tbsp chopped chives
Instructions
- Preheat oven to 180 degrees Celsius. Line a cookie sheet with baking paper and set aside
- Add the flour,salt and cold butter to a food processor. Pulse until it resembles fine breadcrumbs
- Add the buttermilk and pulse again until the dough comes together. Do not overmix
- Add the cheddar cheese and chives and pulse again, just a couple of times
- Remove the dough from the food processor and place on a flat surface dusted with flour
- Press the dough, using your hands, into a rectangle. You can use a rolling pin too if you wish
- Fold the rectangle in half, lengthwise. Fold again in half and then into quarters. You will now have a square
- Roll or flatten again into a rectangle and repeat the folds
- Roll out again and cut into round circles, You can cut them however, large you prefer. I used a small round cutter, about 7cm in diameter so I got mini scones
- Place them on the lined baking sheet and brush them with some melted butter. Bake at 180 degrees Celsius for 15 minutes or until slightly golden brown
- Cool on wire rack
Notes
- If you don't have buttermilk you can use milk. Although buttermilk does give the scones that lovely soft texture
- You can get 20 mini scones or 12 larger ones
- If you do not have a food processor you can cut the butter with a pastry cutter or you can use your fingertips. Be careful not to let the butter get warm
- I used salted butter and therefore added only a 1/2 tsp salt. It is a savoury scone so I felt it needed that extra salt
- You can use unsalted butter if you wish and increase the salt to a teaspoon