Cheddar & Chive Scones

Recently I’ve been concentrating on perfecting the perfect sweet scone.

We’ve had numerous different concoctions, yesterday was a Strawberry Vanilla, and earlier in the week I made Cranberry Orange with a hint of cinnamon….

Hubby has been whining on about a cheese scone for weeks now, so when in the store earlier I picked up a block of Kerrygold Cheddar and some chives, and acquiesced to his demands!

You don’t have to use Kerrygold, but just make sure you pick up some nice aged cheddar in a block that you can finely grate… non of that waxy pre-shredded stuff….

 

Let me know what you put on your scones… we just had with butter! (Kerrygold of course!)

Print Recipe
Cheddar & Chive Scones
Course Scones
Cuisine English
Prep Time 10 mins
Cook Time 12 mins
Passive Time 5 mins
Servings
scones
Ingredients
Course Scones
Cuisine English
Prep Time 10 mins
Cook Time 12 mins
Passive Time 5 mins
Servings
scones
Ingredients
Instructions
  1. Heat the oven to 220C. 425F
  2. Put the flour, baking powder, salt and mustard powder into a large mixing bowl and whisk together until smooth and well combined.
  3. Grate in the butter, then rub it in with your fingertips until it looks like wet sand.
  4. Finely grate in the cheese, add the chives, and then stir to combine.
  5. Mix in the buttermilk and water until the dough just comes away from the edge of the bowl; don’t handle it any more than is necessary.
  6. Tip on to a very lightly floured surface and flatten into a rectangle about 2.5cm high. Cut out with a fluted cutter (about 6cm / 2.5" wide for 12 scones), reshaping as necessary while handling the dough as little as possible.
  7. Put on a baking tray and brush the egg and milk mixture.
  8. Bake for about 12 minutes until golden. Allow to cool slightly on a rack before splitting open.
Recipe Notes

Delicious spread with butter!

For those of you who like to use American Cup measurement

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Mixed Berry Scones

It’s taken me a long time to perfect my scone recipe since arriving in America. My recipes from England just didn’t work out here… whether it was the Florida humidity or the ingredients, who knows, but these turn out very much like scones from home… yummy!

Scones should be moist on the inside and firm on the outside, just a little brown and I like to add Turbinado sugar on the outside, but you can leave or substitute for regular sugar if you prefer!

Enjoy!

Print Recipe
Mixed Berry Scones
Delicious, moist mixed berry scones
Course Scones
Prep Time 10 mins
Cook Time 15 mins
Passive Time 5 mins
Servings
scones
Ingredients
Course Scones
Prep Time 10 mins
Cook Time 15 mins
Passive Time 5 mins
Servings
scones
Ingredients
Instructions
  1. Heat Oven to 400F. Sift flour, baking powder, salt and sugar together into large bowl
  2. Cut in butter until pea size ( you can use pastry cutter or your cold fingers!)
  3. Add berries
  4. Mix cream and sour cream and then mix in flour mixture... pull together... add little more cream if too dry.. don't over work...
  5. Lightly roll to about 3/4 inch thick and arrange on baking tray covered with parchment, just touching each other.
  6. Mix the egg and milk for an egg wash and brush each scone, sprinkle with sugar if preferred
  7. Cook for 12-15 minutes - you are looking for a golden brown
Recipe Notes

The key to gorgeous scones is not to over work the dough... don't over kneed to bring together, and if you roll out, not too thing else they will not rise.

Enjoy warm with some cherry jam and fresh cream... or else some nice Kerrygold butter!

You can store in a sealed container or in the fridge for a few days, just give them 20 secs to warm through in the microwave.

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