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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.
Total Time
35 mins
Servings: 12
Calories: 263 kcal
Course:
Snacks
Cuisine:
International
Ingredients
- 450 g self-raising flour (self-rising flour) plus extra for dusting
- ¼ teaspoon garlic powder
- ½ teaspoon salt
- 100 g salted butter (cubed) cold
- 160 g sharp cheddar cheese grated
- ¼ cup finely chopped chives
- 250 ml buttermilk plus extra for brushing (optional)
Instructions
- Preheat oven to 220C.
- In a large bowl, whisk together flour, garlic powder and salt.
- Add cold butter to the flour and combine with a pastry cutter until the mixture resembles fine breadcrumbs.
- Add grated cheese and chives, mixing to distribute into the flour mixture with a flat-bladed knife.
- Pour in buttermilk and continue to mix with the knife until you have a shaggy dough.
- 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.
Cup of Yum
Notes
- *Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*
- 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.
Nutrition Information
Calories
263kcal
(13%)
Carbohydrates
29g
(10%)
Protein
8g
(16%)
Fat
13g
(20%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.3g
Cholesterol
34mg
(11%)
Sodium
164mg
(7%)
Potassium
82mg
(2%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
416IU
(8%)
Vitamin C
1mg
(1%)
Calcium
127mg
(13%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 263
% Daily Value*
| Calories | 263kcal | 13% |
| Carbohydrates | 29g | 10% |
| Protein | 8g | 16% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 34mg | 11% |
| Sodium | 164mg | 7% |
| Potassium | 82mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 416IU | 8% |
| Vitamin C | 1mg | 1% |
| Calcium | 127mg | 13% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.