I absolutely love scones. And while there’s not much that beats a warm fluffy scone fresh from the oven, topped with jam and loads of freshly whipped cream, the savoury version is pretty good too. These cheesy delights are quick to mix and bake. Cheese & Chive spelt scones make a perfect afternoon tea or lunchbox snack. They are also fantastic served as part of a ploughman’s lunch board with cheeses, pickles and cold meats, or as a delicious side to a bowl of warm soup.
Cheese & Chive Spelt Scones
- 2 cups white spelt flour (280g)
- 3 tsp baking powder
- ½ tsp salt
- 2 tsp sugar white or rapadura
- ¼ tsp paprika
- 40 g cold butter cubed
- 1 ½ tbsp chopped chives
- 200 ml milk plus extra to brush
- 2/3 cup Grated cheddar cheese (75g)
- Preheat oven to 190C fan forced.
- Mix together flour, baking powder, salt, sugar and paprika in a mixing bowl.2 cups white spelt flour, ½ tsp salt, 2 tsp sugar, ¼ tsp paprika, 3 tsp baking powder
- Add butter and rub in with fingertips until the mixture looks like fine breadcrumbs. (You can also do this quickly in a food processor.)40 g cold butter
- Add in chives, milk and cheese and mix quickly but gently with a flat bladed knife until the mixture just comes together.1 ½ tbsp chopped chives, 200 ml milk, 2/3 cup Grated cheddar cheese
- Turn out onto a floured bench and shape into a round, approximately 2cm high. Using a cutter dipped in flour, cut 9 scones from the dough, reshaping as required. (Try not to knead the dough too much as this toughens the scones.)
- Place the scones on a lined tray and brush with a little extra milk.200 ml milk
- Bake for approximately 15 minutes, or until risen and golden.
As an optional extra, you can add a little more grated cheese to the tops of the scones before baking.
A small handful or chopped ham or bacon is also a great addition to these.
Have a look at some of my other scone recipes…