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Cheese, chive and buttermilk scones


Makes: 8-10
timePrep time: 15 mins
timeTotal time:
Cheese, chive and buttermilk scones
Recipe photograph by Maja Smend

Cheese, chive and buttermilk scones

Buttermilk adds a hint of acidity that complements the cheese while also helping the dough to rise

Makes: 8-10
timePrep time: 15 mins
timeTotal time:

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Nutritional information (per serving)
Calories
310Kcal
Fat
16gr
Saturates
10gr
Carbs
30gr
Sugars
2gr
Fibre
1gr
Protein
10gr
Salt
1.1gr

Cate Dixon

Cate Dixon

Cate is a professionally trained chef turned recipe writer and food stylist with a love of vibrant, seasonal and nourishing dishes. When she’s not experimenting in the kitchen, she’s cycling between local markets or tending to her many flowerpots
See more of Cate Dixon’s recipes
Cate Dixon

Cate Dixon

Cate is a professionally trained chef turned recipe writer and food stylist with a love of vibrant, seasonal and nourishing dishes. When she’s not experimenting in the kitchen, she’s cycling between local markets or tending to her many flowerpots
See more of Cate Dixon’s recipes

Ingredients

  • 300g self-raising flour
  • a pinch of mustard powder
  • 1½ tsp baking powder
  • 80g cold salted butter, plus extra to serve (optional)
  • 150g mature cheddar, finely grated (or other strong, hard cheese of choice) - use vegetarian cheese if needed
  • 3 tbsp finely chopped chives
  • 220g buttermilk
  • plain flour, for dusting
  • 1 medium egg, beaten (to glaze)

Step by step

Get ahead
Store in an airtight container for up to 1 week or freeze. Refresh for a few minutes in a hot oven before serving.
  1. Preheat the oven to 200°C, fan 180°C, gas 6 and pop in a large baking tray to heat up.
  2. Tip the flour, mustard powder and baking powder into a large bowl and briefly mix with a balloon whisk to break up any clumps and evenly combine.
  3. Coarsely grate the chilled butter into the flour, then rub in using your fingertips until it resembles a fine crumb. Finely grate 130g of the cheese and add to the mix with the chives. Stir in until evenly distributed. Make a well in the centre and stir in the buttermilk, drawing the flour in from the edges until the dough is sticky and starts to pull away from the bowl. Add more buttermilk if the dough feels dry.
  4. Tip onto a work surface, lightly dusted with plain flour and briefly knead to bring the dough together, then roll out until 2cm thick. Do not overwork the dough or the scones will be tough. Cut out rounds using a 7cm cutter, then place, evenly spaced, on a sheet of baking paper. Repeat until you have used all the dough.
  5. Brush off the excess flour, then brush the tops of the scones with the beaten egg and finely grate over the remaining 20g cheese. Slide onto the preheated baking tray and bake in the oven for 25-30 minutes until golden and risen. Leave to stand for 10 minutes. Serve the scones warm, topped with salted butter.
    Tip
    If you don’t have buttermilk, whisk 2 tablespoons of lemon juice into 170ml whole milk and set aside to curdle for 10 mins.

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