Cheese and Chive Scones

These easy cheese and chive scones are packed with a rich cheddar taste. They are perfect for breakfast or as a side for hearty soups and stews.

Course Snack

Cuisine International

Total Time 35

Servings

Calories 263kcal

Preheat oven to 220C.
In a large bowl, whisk together flour, garlic powder and salt.
450 g self-raising flour (self-rising flour), ¼ teaspoon garlic powder, ½ teaspoon salt
Add cold butter to the flour and combine with a pastry cutter until the mixture resembles fine breadcrumbs.
100 g salted butter (cubed)
Add grated cheese and chives, mixing to distribute into the flour mixture with a flat-bladed knife.
160 g sharp cheddar cheese, ¼ cup finely chopped chives
Pour in buttermilk and continue to mix with the knife until you have a shaggy dough.
250 ml buttermilk
Turn the dough out onto a lightly floured surface then knead lightly to bring it together and pat it into a 2½cm (1") thick disc shape.
Take a 6cm (2½") round cutter, dip it in excess flour and cut out scones by pushing the cutter down into the dough and lifting it out without twisting the cutter.
Gather together dough scraps and repeat.
Carefully place the scones onto a baking tray without handling the edges of the scones.
Brush the top of the scones with excess buttermilk (optional).
Bake for 12 - 15 mins or until golden brown and they sound hollow when you tap the top.
Transfer to a wire rack to cool.

Only knead the dough enough to make it come together and be fairly smooth - this helps you get light, flaky scones.
If you don't have a suitable scone cutter, cut the scones into squares using a sharp knife instead.
Ratio to make self-raising flour - for every cup of plain flour (all-purpose flour) (150g) add 2 teaspoons of baking powder and sift together well.
Make buttermilk by adding 1 tablespoon of white vinegar or fresh lemon juice to 1 cup (250ml) of whole milk and let sit for 5-10 minutes at room temperature until the mixture looks slightly thickened and curdled.

*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*