These Cheese and Chive Scones are so good. Or for my American friends Cheese and Chive Biscuits. When Max, our little pet, smelled the scones baking he sat right there near the kitchen.
Cheese and Chive Scones
He wouldn’t move until I gave him a taste, that should tell you how great they smelled…Lol!
Of course, the “owner” of Max is home today. He is sick with Bronchitis. He was horrified that I gave Max a piece of scone.
Let’s just say a tiny piece of a mini Cheese and Chive Scone is not exactly going to do any harm to Max. But try explaining that to a possessive 12-year-old.
Besides I know he can’t eat chives so I removed them from the bit I gave him. Max was of course hoping I would give him more.
Licking his lips and patiently waiting for more. But we were under a very watchful eye and I didn’t want to be that “bad mother”.
Let’s just say Max and I are in the same boat. We can’t always eat everything we want…Lol!
You are going to love these scones as much as Max and I did, it is good. I made them into teeny tiny ones, because it’s about portion control.
I am trying to be good so if it is tiny ones I can at least eat one without the guilt.
These scones are made similar to my Soft Buttermilk Scones. I reduced the butter because the cheese is rich enough.
Please always ensure, when making scones that your butter and buttermilk is as cold as possible. Cold butter creates a flaky result.
When the butter is cold it doesn’t melt before the scones are baked. It melts whilst the scones are baking and this results in the flakiness we’re always looking for.
For these scones you need self-raising flour, butter, salt, cheddar cheese, buttermilk and chives.
If you don’t have Self-Raising Flour you can use Cake Wheat or All Purpose Flour and add 2 teaspoons of baking powder.
How to make the Scones
Since I started using my food processor, it’s the only way I make scones now.
However, a while back I watched a video on Youtube, I can’t remember who it was, and she folded her dough to get the layers.
I tried folding the dough with mine too and loved the layers created. That’s the only thing I did diffrent with these scones.
Always remember never to overwork the dough. If you work the dough too much you will definitely have chewy scones.
These were light and slightly crisp on the edges. I absolutely loved the flavor too.
I hope you love this recipe as much as little Max and I. If you do try this recipe please drop a comment and a star rating. It is always appreciated.
More Recipes to try:
Cheese and Chive Scones
- 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
- 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
- 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