Cheese And Chive Scones Recipes

CHEESE AND CHIVE SCONES

Steps:

• Preheat the oven to 200C/180C Fan/Gas 6. Line a large baking sheet with baking paper.
• Sieve the salt, mustard powder, baking powder and flour into a bowl. This helps to add air into the mixture and make the scones light and fluffy.
• Add the butter to the flour mixture. Using your fingertips, lightly rub in the butter until you get a fine breadcrumb consistency. Using your fingertips will stop the butter from melting.
• Add 100g/3½oz of the grated cheese into the flour mixture, and rub it in lightly. Save the remaining cheese for later. Add the chives and mix in.
• Make a well in the centre of the mixture and add the cold milk a little at a time, mixing between each addition until the dough starts to come together. You may not need all the milk, don't add too much, it should be a crumbly dough-like consistency.
• Tip the mixture onto a lightly floured surface and bring it together into a ball using your hands. Shape it into a 2cm/1in thick disc using your hands (alternatively use a rolling pin). Don't roll the dough too thinly or you will end up with crunchy biscuits instead of fluffy scones.
• Using a medium-sized cutter (about 4-5cm/1½- 2in diameter) cut the dough into circles, using one sharp tap and not twisting the dough as you cut. Twisting the scone mix can result in an uneven rise.
• Place the scones on the lined baking sheet and repeat until you have used all the dough.
• Brush a little milk on the top of the scones using a pastry brush. Sprinkle with the leftover cheese.
• Bake the scones for about 12 minutes, or until they are golden-brown. Allow to cool slightly on a wire rack and serve slightly warm. You know you've made a good scone if it tears easily!

CHEESE AND CHIVE SCONES

Steps:

• Pre-heat the oven to 180°c and line a baking sheet with baking paper.
• In a large mixing bowl, sift the flour, baking powder and salt together.
• Add the butter and with your fingertips, rub the butter into the flour until you have a mixture resembling coarse breadcrumbs.
• Add the cheese and chives and mix through.
• With a knife, cut the milk into the flour and butter mixture.until you have a soft dough.
• Turn the dough onto a floured surface and working very gently, bring together into a disc around 3-4cm in height. With a very sharp cookie cutter, cut out scones then place onto the lined baking tray. Bring the remainder of the dough together and repeat the cutting process until all the dough has been used.
• Whisk the egg then brush the tops of your scones and place in the oven.
• Bake for 15-20 minutes until the scones are risen and golden brown.
• Remove from the oven and serve with butter.

CHEESE AND CHIVE SCONES

Steps:

• Preheat the oven to 200ºC/400ºF.
• Sift the flour, mustard, cayenne and salt in a mixing bowl.
• Add the soft cheese to the mixture and mix together until well-combined.
• Stir in the snipped chives.
• Make a well in the centre of the ingredients and gradually pour in 31/2 fluid ounces of milk, stirring as you pour, until the mixture forms a soft dough.
• Turn the dough onto a floured surface and knead lightly.
• Roll out until 3/4 inch thick and use a 2 inch plain pastry cutter to produce as many rounds as you can.
• Transfer the rounds to a baking sheet.
• Re-knead the dough trimmings together and roll out again. Stamp out more rounds. You should be able to make 10 scones in total.
• Brush the scones with the remaining milk and sprinkle with the grated cheese.
• Bake in the oven for 15-20 minutes until the scones have risen and are golden.
• Transfer the scones to a wire rack to cool.
• Serve the scones with a low-fat soft cheese, garnished with chives.
• Chef's Note: For sweet scones, omit the mustard, cayenne pepper, chives and grated cheese. Replace the flavoured soft cheese with plain low-fat soft cheese. Add 23/4 ounces currants, sultanas or berries and 1 ounce caster sugar. Serve with low-fat soft cheese and fruit spread.

CHEDDAR CHIVE FOUR-LEAF CLOVER SCONES

Steps:

• Position a rack in the center of the oven and preheat to 400 degrees F. Line a baking sheet with parchment.
• Whisk the cream, egg and milk powder together in a liquid measuring cup. Pulse 20 of the chives, 1/2 cup of the dill and 1/2 cup of the parsley in a food processor until finely chopped. Add the flour, baking powder and kosher salt and pulse until well combined with the herbs. Add the cheese and pulse a few times to combine.
• Cut the cold stick of butter into pieces. Add to the food processor a few pieces at a time, pulsing until only a few pea-size pieces remain. Transfer to a large bowl and make a well in the center. Pour the wet ingredients into the well and mix with a fork, incorporating the dry ingredients a little at a time until a shaggy dough forms (it's okay if the dough looks a little dry, just don't overwork it). Lightly knead the dough in the bowl until it just comes together.
• Turn the dough out onto a lightly floured surface and pat into a 3/4-inch-thick rectangle (about 9 by 7 inches). Use a floured 2-inch-wide heart-shape cookie cutter to stamp out 20 hearts as close together as possible (to minimize scraps). Arrange four of the hearts in a four-leaf clover pattern (with the points of all the hearts meeting in the center) on the prepared baking sheet. Repeat with the remaining hearts for a total of five clovers, spacing them evenly apart. Freeze for 15 minutes.
• Brush the tops lightly with cream and sprinkle with sea salt. Bake the scones until golden brown, 23 to 25 minutes.
• Meanwhile, pulse the remaining 10 chives, 1/4 cup dill and 1/4 cup parsley in a food processor until finely chopped. Add the stick of room-temperature butter and pulse until mixture is light green and well combined. Serve the scones warm with the herb butter.

CHEESE AND CHIVE SCONES

Steps:

• Sift flour, salt and baking powder together. Rub in the margarine. Add the mustard, cheeses and chives. Mix well and add the milk to give a fairly soft dough.
• Roll out to about 1 1/4 inches thick. Cut and brush slightly with milk and add a sprinkling of extra grated cheese on top--not too much.
• Bake in a hot oven (210-220°C) for approximately 7 to 10 minutes.

CHEESE AND CHIVE SCONES

Steps:

• Preheat oven to 220°C/200°C fan-forced and grease a baking tray.
• Place flour, sugar and salt in a large bowl. Add butter. Rub butter into flour until mixture resembles breadcrumbs.
• Make a well in the centre. Add milk, chives, dried herbs and 3/4 of the cheese. Using a flat-bladed knife, stir until dough almost comes together. Turn out onto a lightly floured surface.
• Knead gently until dough comes together. Press out to a 3cm-thick round. Dip a 6cm round cutter into flour. Cut out scones. Gently press leftover dough pieces together and repeat to make a total 12 scones.
• Place scones, just touching, in prepared pan. Brush with extra milk. Sprinkle with remaining cheese. Bake for 15 to 20 minutes or until light golden and hollow when tapped on top.

CHEDDAR AND CHIVE SCONES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.
• Sift flour, baking powder, chives, salt, and cayenne pepper together in a large bowl. Cut in butter using a pastry blender or rubbing between your fingers until flour mixture resembles pea-sized lumps. Stir in 1 cup cheese. Whisk 1/2 cup milk and sour cream together in a measuring cup. Pour all at once into flour mixture, and stir gently until well blended. Avoid overworking the dough.
• Pat dough into 2- to 3-inch balls, depending on what size you want, using floured hands. Place on the prepared baking sheet and flatten slightly, letting scones barely touch each other. Brush tops with remaining milk. Sprinkle with remaining cheese. Let dough rest for about 10 minutes.
• Bake in the preheated oven until tops are golden brown, 10 to 15 minutes. Let cool slightly; break scones apart before serving.

CHEDDAR CHIVE SCONES

Steps:

• Heat oven to 400 degrees. Cover a baking sheet with a piece of parchment paper, and set aside. Place the cheddar cheese, chives, and 1 tablespoon flour in a small bowl, and toss to combine; set mixture aside. In a small bowl, combine the 3 lightly beaten eggs and the cream, and set aside.
• Using an electric mixer fitted with the paddle attachment, combine remaining 2 cups flour, baking powder, paprika, and salt. Add butter; mix on low speed until butter is in pea-size pieces, 1 to 2 minutes. Add egg-and cream mixture; mix on low speed until just blended. Add cheese mixture; mix until just combined.
• Transfer dough to a well-floured surface, and pat into a 9-inch circle. Using a sharp knife dipped in flour, cut circle into 12 wedges. Transfer wedges to prepared baking sheet; brush tops with egg wash. Place in oven; bake, rotating baking sheet halfway through cooking, until outside is crusty and inside is cooked through, 15 to 20 minutes. Transfer to a wire rack to cool.