Cheddar and Chives Scones

Cheddar and Chives Scones 

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  • 25 minutes

  • 20 minutes

  • 12 portions

Cheddar and Chives Scones

These salty scones are a mixture of buttermilk, Biobio sharp cheddar cheese and fresh chives. They can be served hot, warm or cooled. Perfect for breakfast or as a side dish with a soup. You can easily double the recipe as scones typically freeze well.

  • 625 ml (2 ½ cups) flour
  • 10 ml (2 tsp.) baking powder
  • 2.5 ml (½ tsp.) baking soda
  • 30 ml (2 tbsp.) sugar
  • 2.5 ml (½ tsp.) salt
  • 2.5 ml (½ tsp.) pepper
  • 125 ml (½ cup) cold, unsalted butter, diced
  • 180 ml (¾ cup) buttermilk
  • 1 egg
  • 125 ml (½ cup) chives, chopped
  • 375 ml (1 ½ cup) sharp Biobio cheddar cheese, grated

Place the rack in the middle of the oven and preheat at 375 °F. Line a cooking sheet with parchment paper.

In a food processor, blend the flour, baking powder, baking soda, sugar, salt and pepper. Blend in the butter and mix until texture is sandy. Transfer to a large bowl.

In another bowl, whisk together the buttermilk and the egg, chives and cheese. Stir into flour mix and blend until dough is formed.

On a clean and well-floured surface, knead the dough a couple of times and shape into a ball. Using your fingers or rolling pin, roll out the dough to 1 inch in thickness. With a round cookie cutter of 2 ½ inches, cut around 12 circles and transfer them to a cooking sheet about 1 inch apart.

Cook in the oven for 18 to 20 minutes or until the scones are slightly golden.

  • These dry wines and ciders have a nose of fruit and flower aromas while having a rich taste on the palate. They get a pleasant liveliness from their acidity. Fruity and vibrant
  • These medium-bodied wines offer supple tannins that often carry a certain roundness. They are usually dominated by aromas of ripened fruit or woody notes (toast, coffee or vanilla). Aromatic and supple