It’s been a year since my last cheese scone recipe, so probably about time I posted another!
Three things happened that lead to these scones being made.
- Joy the Baker posted this recipe Feta & Chive Sour Cream Scones
- I was going to make Leek & Potato soup.
- There was some hard goats cheese in the fridge that needed using up.
I had been daydreaming about Joy’s scones since December, I wanted something different to dip in my soup, the cheese really did need to be used or else I was gonna scoff the lot on it’s own and so these scones were born.
As well as subbing the feta for goats cheese, I replaced the sour cream with buttermilk, as I had some buttermilk and no sour cream and I brushed the scones with milk rather than egg, because I didn’t have enough eggs!
The result was delicious, you can always trust a Joy the Baker recipe to be just that – even when you tweak it slightly.
Goats Cheese & Chive Scones
330g / 11oz plain flour
1 tbsp golden caster sugar
2½ tsp baking powder
½ tsp bicarbonate of soda
½ tsp sea salt
¼ tsp cracked black pepper
170g / 6oz unsalted butter – chilled & cubed
1 large egg
180g / 6.2oz buttermilk
bunch of finely chopped chives
90g / 3oz hard goats cheese – coarsely grated
to top – milk, sea salt, black pepper & smoked paprika
Preheat the oven to 200°c / 400°f / gas mark 6 and line two trays
In a bowl mix together the flour, sugar, baking powder, bicarb of soda, salt & pepper.
Add the butter and rub into the flour with your fingers, until it looks like coarse breadcrumbs.
Combine the egg & buttermilk and add to the flour and butter – mix together until it forms a scraggy looking dough.
Add the chives & cheese and lightly knead until it comes together – about 10 to 15 turns.
Flour a clean surface and roll or pat out the dough, so it is about an inch thick.
Cut of 2 inch rounds – I didn’t quite pat my dough out enough, so I only managed to get 11 scones but this recipe should make 12.
Place on the lined trays, brush with a little milk and sprinkle salt, pepper & paprika over each one.
Bake for 12-15 minutes, until well risen and golden.
These are best served warm from the oven and should be eaten within 2 days – they really aren’t very happy after the 2nd day.
These look utterly delicious! I was thinking of trying a sheeps cheese and chilli variety soon, I hope they turn out as nice as these!
ooooooh they sound goooooood x
Cor looks good, I need something to go with soup on Sunday that my bf can make. Think these will be it!
Nom nom nom! Love savoury scones and the addition of goats cheese sounds extra yummy
Wow these look and sound lovely, definitely something to add to the ‘to bake’ list.
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