Cheese and Chive Scones: have these scones for breakfast, lunch, or dinner. Their delicate and layered interior makes them more biscuit-like and the cheesy crust and golden outside brings these back into the world of savory scones.
How do I serve scones?
You can serve scones with a simple combination of jam and butter. A topping like spiced apple-pear butter would be lovely too.
Scones may be served with tea or as a side dish. Make these scones to serve as a side dish with soup and chili this season or serve with a salad to round out a meal. You could even gently cut them in half and fill with sliced turkey and avocado for a small sandwich.
The secret to this version of scones is the type of cheese. I baked with a combination of cheddar and Parmesan in the dough and topped with a layer of Parmesan for a nutty, salty finish.
Tips to making scones
Be gentle with the dough as that is a key to tender scones. I always find the directions of “don’t overmix” less than helpful because if you are new to scones then you won’t know you’ve overmixed until it is too late. Overmixing results in a rubbery dough and you can’t reverse the damage by adding more flour or other ingredients.
To get this right the first time look for the phase in your dough when you still see some of the dry ingredients separate from the wet ingredients. Fold once more then stop. Don’t worry that you can still see bits of flour, just stop! Empty the somewhat loose dough onto a parchment covered baking pan and carefully form it into a round, flattened ball.
Use a floured knife to slice the dough into 6-8 wedges and pull each wedge backwards slightly to give each scone room to bake and brown evenly. Brush the top with milk or cream, sprinkle with more Parmesan and bake until golden brown.
Using high quality ingredients will impact your end result too. Whole Foods offers Sartori Parmesan cheese. Sartori Parmesan comes in a variety of flavors; I baked with the classic BellaVitano Gold. Look for these varieties this month as well. They are beautiful on a cheese plate and interesting in baked goods too.
- Rum Runner – A Whole Foods Market Exclusive!
- Buttery and slightly sweet, soaked in locally made rum.
- Pairs with: Dark beers, smoked meats, and red grapes
- Merlot BellaVitano
- Berry and plum notes!
- Pairs with: Crusty bread, dried fruit, and hoppy beer
- Raspberry BellaVitano
- Bright notes of raspberry combine with hazelnut and brown-butter flavors.
- Pairs well with nuts, chocolate, or light Italian red wine
To incorporate the Parmesan Cheese reduce the cheddar cheese to 1 cup and add 1/2 cup of Parmesan cheese. Top the scones with Parmesan as well before baking.
Making scones in a food processor is a good idea. Try this food processor tip to keep clean up quick and easy!
- 1/2 cup milk (plus 2 tablespoons for brushing over scones), divided
- 2 large eggs
- 2 tablespoons finely chopped chives
- 2 cups all-purpose flour, plus more for shaping scones
- 1 tablespoon baking powder
- 1 teaspoon fine sea salt
- 1/2 teaspoon ground black pepper
- 6 tablespoons (3/4 stick) cold unsalted butter
- 1 cup grated sharp or aged cheddar, divided
- 1/2 cup Parmesan Cheese
Preheat oven to 425 degrees F
In a small bowl combine the milk and eggs. . Stir in chives and set aside.
In another bowl, combine the dry ingredients of flour, baking powder, salt and pepper.
Add the butter using a pastry blender or two criss-cross knives. Add the cheddar cheese and 1/4 cup of the parmesan.
Form dough into a two flat discs.
Cut each disc into 6 pieces then brush the top with milk and add the remaining parmesan cheese.
Place on a parchment lined baking sheet and baked for 12-15 minutes.
Original recipe can be found on the Whole Foods site
Amount Per Serving: Calories: 194 Total Fat: 8g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 48mg Sodium: 506mg Carbohydrates: 22g Fiber: 1g Sugar: 0g Protein: 8g
Thanks to Whole Foods for partnering in this blog post. I participate in the Whole Foods Blogger Ambassador Program. Ingredients were provided free of charge but I was not compensated for this post. All opinions are my own.