Small-Batch Cheddar and Chive Scones! Another small batch recipe for you today - making just four scones. These savoury scones are light and fluffy, with crunchy edges, and loads of delicious cheese!
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| Small-Batch Cheddar and Chive Scones |
And Melbourne is finally out of lockdown! HECK YES! Lockdown 2.0 officially finished on the 27th of October and we're currently in what is known as the Third Step towards "COVID normal". After 112 days of Lockdown 2.0 I've honestly lost track of all the different stages and restrictions and levels and plans and changes to the plan and cautious pauses and targets and rolling averages and the endless press conferences. However, the big changes now are that hospitality and retail are open again (with limits), limited home visits are allowed, and the five-kilometre rule has been replaced with a twenty-five kilometre rule, with further changes to come if the numbers continue to progress in the right direction.
It seems to be going well - case numbers keep coming down, and as of today we've had five "double donut" days (0 new cases and 0 deaths) in a row. (Seven double donut days in the ten days since 26th October). Freaking AMAZING!
I have SO many feelings - elation, excitement, happiness, massive pride in everyone across our state for this huge achievement, gratitude to our state government for instituting a tough plan based on science and sticking with it, sheer exhaustion, and honestly a lot of anxiety about going back into “regular” (albeit COVID-normal) life. I’m gonna try and take it easy and not rush to try and do everything at once, lest I get overwhelmed. So far we've done one brunch out (actually our first meal out with the baby, so it was a very very brand new experience), and a couple of park catchups with friends. Sandra and I both tend to be quite anxious and risk-averse, so we'll need to give ourselves a gentle push to get ourselves back out into regular life. Masks and hand sanitiser at the ready!
Ok, let's get to the scones! So, the sweet small-batch scone recipe I posted back in April seems to be my most popular recipe right now - I see people making them and tagging me on Instagram quite frequently. (Tag me if you make it, I wanna see!) I guess it's because scones are awesome, the recipe is very quick and easy, and the small quantity means it's doable frequently. These cheese and chives scones are just a savoury version of those small-batch scones. I had to make it a few times to get the recipe exactly where I want it, and I love them so much!
So, you start with self-raising flour, salt, cayenne pepper and mustard powder (if you don't have the pepper and mustard powder it's not a dealbreaker, but they do add a nice flavour), and rub in cold butter before stirring in chives and grated cheddar.
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| Cheddar and Chive Scone Mixture |
Then you stir through buttermilk to form a dough. With this small amount, it makes more sense to cut the dough into four pieces, rather than rolling it out and cutting it into individual circles.
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| Small-Batch Cheddar and Chive Scones |
More cheese on top before baking! I like a mix of grated cheddar and a little parmesan for a boost of cheesy savoury umami goodness.
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| Covered in cheese! |
And then you bake them! That's it.
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| Small-Batch Cheddar and Chive Scones |
Holy moly these scones are good - they're SO cheesy and delicious! The edges are lightly crunchy and the insides are all fluffy and gorgeous. I like them spread with a little butter, but even unadorned they're great. They're good for breakfast or afternoon tea, but if you were so inclined you could make them as an accompaniment to, say, pumpkin soup or something similar, for a really hearty and comforting meal.
They're very easy to make - one time I actually made them in the morning before work, all whilst taking care of the baby and getting her through her morning routine. It was a bit of effort but worth it for the cheesy goodness! (Looking back, I'm not sure why I chose that particular day to make cheese scones, rather than a lower pressure non-work day. I guess I was really craving cheese).
I hope this recipe inspires similar levels of fervour in you. Enjoy!
Small-Batch Cheddar and Chive SconesA recipe by Sarah CooksIngredients1/2 cup self raising flourPinch of saltPinch of cayenne pepper1/4 teaspoon mustard powder20 grams cold butter1 tablespoon finely chopped chives30 grams grated cheddar, plus 10 grams extra for topping1/4 cup buttermilk1 tablespoon grated ParmesanMethodPreheat the oven to 200C.Place the self-raising flour, salt, cayenne pepper and mustard powder in a bowl and stir to combine.Cut the butter into small pieces and rub it into the flour with your fingertips until it resembles fine breadcrumbs.Stir through the chives and grated cheddar.Pour half the buttermilk in and stir through with a butter knife or pallet knife until it starts to come together. Pour in enough of the remaining buttermilk to enable the dough come together. (You may not need all the buttermilk).Tip onto a lightly floured surface and form into a rough rectangle of approx. 4 centimetre thickness.Cut into four squares using a sharp knife. Press straight up and down and don't use a back-and-forth sawing motion. (This is to help the scones rise as best they can).Place the squares onto a baking tray lined with baking paper, with a couple of centimetres space in between. Sprinkle over the extra grated cheddar and the parmesan.Bake for 15-20 minutes, or until golden brown and cooked through.Allow to cool for 5 or so minutes before eating with butter.Makes 4 scones
Have you made this recipe? Leave a comment below! Tag me on Instagram @sarahcooksblog and hashtag #sarahcooksblog
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2 comments
I adore savoury scones and I totally approve of this level of cheese (not that you need my approval of course haha). And YAY for you all being out of lockdown! May those numbers stay low everywhere!
ReplyDeleteHi, just found your amazing-looking scone recipe and I am eager to try it! Do you know if I would need to convert the measurements in any way if I am using American measuring cups and spoons?
ReplyDelete