The third scone recipe comes here. This is a very delicious savoury scone and it goes perfectly together e.g. with a spicy soup or simply as a snack on its own.
Cream cheese & chives scones (6 large or 9 medium)
60grams butter, cold and cubed
1cup plain flour
half a cup of rolled oats
half a cup of wholegrain flour
pinch of salt
1tsp baking powder
1tsp bicarb of soda
1tsp brown sugar
185grams cream cheese (natural or with chives)
150ml buttermilk, cold
+handful of chopped chives
1. Start by mixing the flour, oats, leavening agents, salt and sugar together in a large bowl.
2. Take the cold butter and quickly rub it into the dry ingredients.
Using a knife or your hands (I was hands on!) keep rubbing (without over
working it and softening the butter too much), until it is a sandy
crumb like mixture. Add the cream cheese and chives firstly and then the buttermilk. Give it a good mix, but do not over mix, that will only make for hard scones.
3. On a floured surface, knead the dough a couple of times, then pat it
into a plump rectangle piece of dough and using a metal cutter, make the
scones. (for nice high scones, make sure not to twist the cutter when
cutting out the scones, just press down once.)
4. Place the scones on a lined baking tray, brush them with some milk
(only the tops, not the sides) and bake for ~15mins at 175-200degrees,
until golden and fluffy. Cool the scones on a wire rack and once cooled,