I’m on a roll!! Finally managed to finish up the buttermilk! Woo hoo! Here’s the recipe for my soft cheese and chive scones, loosely adapted from here:
Serving: 16 triangular scones // Total Time: 30 mins
Prep Time: 15 mins // Bake Time: 15 mins
3 cup plain flour + 6 tsp baking powder (makes self-raising flour)
⅛ tsp salt
60g / 4 tbsp cold butter
2 tbsp fresh chives / spring onions
1½ cup shredded tasty cheese (gonna try american cheese next)
½ cup buttermilk + ½ cup milk + ½ cup water
*this dough tended to stick a lil more compared to the chocolate scones
1. Preheat oven to 450°F / 220°C and prepare a parchment-lined cookie sheet. Set aside.
2. Sift flour, baking powder & salt in a bowl. Cut butter into small pieces and rub through flour until the mixture resembles coarse crumbs.
3. Fold in shredded cheese and chives
4. Make a well in the centre of dry ingredients and pour wet ingredients in. Cut mixture with a knife, and when eventually combining with hands, take care not to handle the mixture too much so it retains its fluffy texture when baked.
5. Sprinkle some flour onto workspace, divide dough into 2 equal balls. Flatten each dough ball and pat into 1″ thick discs. Cut each disc into 8 equal slices (alternative shapes: flatten into 1″ square disc and cut into squares / traditional rounds)
6. Line scone slices on prepared sheet and smear some butter (or whatever is available then) on top of each of them.
*I had some egg whites from dinner the night before and beat that with some milk before brushing it on – for my first batch. I then melted a tsp of butter and incorporated that into the milk +egg white for brushing over the second batch of scones just to see if I’d get a comparable difference in the scone aesthetics. Turns out, all it did was brown the top of the scones faster.
7. Bake for 10-15 mins, or until golden.