Wednesday, 16 March 2016

Cream Cheese and Chive Scones

These are the savoury scones I made for Mother's Day. I really like a savoury scone and these were lovely, light and fluffy.

Cream Cheese and Chive Scones (from The Creekside Cook)
(Makes 10-15)

375g self-raising flour
1 tbsp baking powder
1 tsp salt
70g cold butter, cut in small cubes
115g cold cream cheese, cut in small cubes
250ml buttermilk
1 bunch chives, chopped
extra buttermilk for brushing.

Preheat the oven to 200ÂșC and line a baking sheet with greaseproof paper.

Put the flour, baking powder and salt into the bowl of your food processor. Pulse 10 times or so until completely mixed. Add the butter and cream cheese cubes to the processor and pulse another 10 times or so.

Add the chives, distributed fairly evenly over the surface of the flour mixture and then pour the buttermilk over. Hold down the pulse button for a few seconds at a time, turning on and off 5 to 7 times, until a dough forms.

Flour a board, and put the dough onto the board. Sprinkle the top lightly with flour, and flour your hands as well. Knead gently a few times until you have a fairly smooth ball. Pat or roll the dough into a circle, about an inch thick. Cut them into scone shapes.

Place the scones onto the baking sheet, leaving spaces between them. Brush the top of each scone with buttermilk. Put into the oven and bake for about 15-18 mins, until nicely browned on the top.

Serve with lots of butter.

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