Cheese And Chive Scones Recipes

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 200ºC/400ºF.
• Sift the flour, mustard, cayenne and salt in a mixing bowl.
• Add the soft cheese to the mixture and mix together until well-combined.
• Stir in the snipped chives.
• Make a well in the centre of the ingredients and gradually pour in 31/2 fluid ounces of milk, stirring as you pour, until the mixture forms a soft dough.
• Turn the dough onto a floured surface and knead lightly.
• Roll out until 3/4 inch thick and use a 2 inch plain pastry cutter to produce as many rounds as you can.
• Transfer the rounds to a baking sheet.
• Re-knead the dough trimmings together and roll out again. Stamp out more rounds. You should be able to make 10 scones in total.
• Brush the scones with the remaining milk and sprinkle with the grated cheese.
• Bake in the oven for 15-20 minutes until the scones have risen and are golden.
• Transfer the scones to a wire rack to cool.
• Serve the scones with a low-fat soft cheese, garnished with chives.
• Chef's Note: For sweet scones, omit the mustard, cayenne pepper, chives and grated cheese. Replace the flavoured soft cheese with plain low-fat soft cheese. Add 23/4 ounces currants, sultanas or berries and 1 ounce caster sugar. Serve with low-fat soft cheese and fruit spread.

CHEESE AND CHIVE SCONES

Steps:

• Preheat oven to 220°C/200°C fan-forced and grease a baking tray.
• Place flour, sugar and salt in a large bowl. Add butter. Rub butter into flour until mixture resembles breadcrumbs.
• Make a well in the centre. Add milk, chives, dried herbs and 3/4 of the cheese. Using a flat-bladed knife, stir until dough almost comes together. Turn out onto a lightly floured surface.
• Knead gently until dough comes together. Press out to a 3cm-thick round. Dip a 6cm round cutter into flour. Cut out scones. Gently press leftover dough pieces together and repeat to make a total 12 scones.
• Place scones, just touching, in prepared pan. Brush with extra milk. Sprinkle with remaining cheese. Bake for 15 to 20 minutes or until light golden and hollow when tapped on top.

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.