Savoury Cheese Chive Scones Food

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 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!

SAVOURY SCONES WITH CHEESE AND CHIVES RECIPE

Steps:

• Add all the wet ingredients to the dry ingredients.
• Combine all the ingredients by mixing thoroughly.
• Spoon into a greased cupcake tin or dollop on a baking sheet for a more rustic looking scone.
• Bake at 180°C for 15 minutes until golden brown on top.
• Allow to cool and serve.

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.