A Baking Day,
Wallace and Grommet
and
Cheese and Chive Scones
for
Soup Night.
MORE CHEESE ~ yes I am a bit of a Wallace and Grommet fan!
Well, I had a soup and baking day yesterday, it was the first day of September and I felt all Autumn-ish and baker-ish! The soup was a necessity as I had some ham stock and a few bits of ham lurking with intent at the back of the fridge, (soup to follow tomorrow, I want to talk scones now!) and then instead of serving the soup with bread, I served it with cheese and chive scones……..my ultimate favourites on the scone front.
Well, I had a soup and baking day yesterday, it was the first day of September and I felt all Autumn-ish and baker-ish! The soup was a necessity as I had some ham stock and a few bits of ham lurking with intent at the back of the fridge, (soup to follow tomorrow, I want to talk scones now!) and then instead of serving the soup with bread, I served it with cheese and chive scones……..my ultimate favourites on the scone front.
I DO like sweet scones, but for me cheese scones are the way to go and I mean REALLY cheesy scones too, no point dilly dallying around and doing things by half, as the old 1970’s advert used to say…”don’t cheat on the cheese Mum”…I agree. The addition of chives just takes these cheesy little darlings to another decadent and more desirable level, believe me.
I had a lovely day at home, apart from the soup making and baking, I just pottered around and enjoyed the garden ~ I was meant to be in the jam factory today, which is the old stable where I have a large gas burner for my jam and chutney making procedures, but I rebelled and turned my back on the kilos of quince, apples, figs and blackberries….there’ll be tears before bedtime tomorrow as I need to get a move on with my preserving, but my heart was JUST not in it today, and nobody wants sad and bad preserves….you need to be in the mood for all that peeling and dicing I told my husband, as he carted in another colossal bag of windfalls…….oh joy!
So, I bonded with flour and grated cheese in the bosom of my warm kitchen and made soup for the soul….spurning the masses of fruit that sat like the elephant in the room ~ I have a stack of preserving books that I plan to take to bed with me tonight ~ let’s call it homework.
But I know you will all forgive me for my lax and lazy behaviour when you sink your teeth into one of these fluffy, cheesy little scones ~ warm from the oven and slathered in fresh butter and personally approved by Wallace and Grommet, so sinfully good and easy to make. If fresh chives are difficult to get hold of, just use a little chopped Spring onion tops or maybe a little chopped red onion; these scones are delectable when served as a scone sandwich with herb cream cheese and are perfect for picnics and lunch boxes as well as soup for the soul evenings.
okay, here’s the recipe and I will be back tomorrow with my soup……and then a little later with Jam and Chutney news ~ oh yes, and some traditional Harvest tales and recipes too.
Before I go ~ if anyone fancies nipping in late tonight and peeling a few quince and chopping a few apples, the key is under the doormat and there is tea and coffee making facilities available……just let yourselves out when you have finished, thanks!
Karen
Cheese and Chive Scones
(Makes 8)
Ingredients:
6ozs (175g) Self Raising flour
Salt and pepper, to taste
1/2 teaspoon Colmans English mustard powder
2ozs (50g) butter
4ozs (100g) Vintage or Mature Cheddar cheese, grated
Small bunch of fresh chives, snipped
1 large egg, beaten with 2 tablespoons milk
Method:
Heat oven to 220ºC, 425ºF, Gas Mark 7. Grease a baking tray.
Mix flour and seasonings together and then rub in butter. Stir in three quarters of the cheese and the snipped chives, reserving the rest of the cheese for the top.
Mix to a soft dough with the egg and milk, reserving a little for glazing the tops.
Roll out to a round 1.5 cm (½ inch) in thickness and stamp out 8 scones with a 2″ (6cm) pastry cutter.
| Place on the baking tray and brush with egg and milk and sprinkle with remaining cheese. Bake for about 10-15 minutes until golden brown. |
A Vintage Chic says
What a lovely post, Karen…I really love the way you describe what you're doing–just beautiful!
So wish I could enjoy one of those cheesy scones right about now…cheese and scones are two of my very favorite things on earth!
If I could stop on by and help you with the canning, I would! Sounds divine–although I know what you mean about it being a tough job when your heart's just not in it that day–you'll feel excited about it tomorrow, I'm sure!
Wishing you the loveliest day–happy September!
Julie
A Trifle Rushed says
Mmmmm! Cheese scones, I love the addition of chives!
Good luck with peeling all that fruit, I'm looking forward to reading about your jams and preserves, particularly the Quince, as it's not one I've made before!
Marie says
Oh Karen, they look gorgeous. I use the same recipe. I got from Joy. They're just gorgeous. I have tried other cheeses, such as stilton and they are good too. Your pictures are always gorgeous. Well done!
Annie says
Oh I do like a bit of … cheesy scone, Grommit ;D
Another winner! Karen you are henceforth my go to cook for any and all recipes … I just ADORE cheese scones and all things Nick Park 😀
Irma says
Cheese scones are the best of the scones for me… I'll com to peel and chop if there's any of those scones left. Yum!
La Table De Nana says
The mustard powder must add a real kick:)
Thank you for this recipe..Pretty pics too..
You have such a repertoire!
Karen S Booth says
Thanks Julie! I am just taking a break from peeling and chopping…..it is all going really well though! Have a wonderful September too, a lovely month and so bountiful.
Karen S Booth says
Thanks Jude ~ I am on the quinces today! Just have them boiling down ready to extract the juice for jelly.
Karen S Booth says
Thanks Marie ~ I had the pleasure of eating Joy's when I stayed with her and Simon 2/3 years ago for the weekend……her recipe is slightly different to mine, as she uses SR flour AND baking powder too, and no egg, but I can vouch for how tasty they were! I also use other cheeses now and then, and Stilton is great as you said!
Karen
Karen S Booth says
Thanks Annie! I am also a BIG fan of Nick Park ~ so clever and with such humour!
Karen S Booth says
Thanks Irma! I will make another batch and give you call for chopping reinforcements! LOL!
Karen
Karen S Booth says
Thanks Monique ~ the mustard powder adds a nice warm taste to the scones!
Karen
Inspired by eRecipeCards says
Oh Karen… so well written…
MAkes me crave these. BUT, I have a half a block of Stilton and no cheddar … what do you think of blue cheese scones… same measurements????
Karen S Booth says
Thanks Dave!! Stilton would work too, but as it is a wetter and stringer cheese, just use 2 to 3 ozs, but it is wonderful in scones!
Karen S Booth says
Sorry ~ I mean STRONGER and NOT stringer! LOL!
Heather says
Ooooh, these look so great and perfect for fall and a nice soup or stew. I needed you in my kitchen tonight when I ruined an entire pot of chicken noodle soup!
The upside is I've been working on your painting though, lol. Will have something to show you very soon!~
Gloria says
OIMG These sconesd are absolutely lovely! gloria
Brownieville Girl says
Totally forgiven – these look sinful!!!
Fiona Matters says
These look absolutely fabulous. I love scones but have not really tried savory ones. Must do this some time. Tweeted.
Maya Russell says
These scones would go well with any soup, especially a mixed vegetable soup.
Mags Thomson says
just made these and was counting the minutes until they were cool enough to eat!
Delicious
Karen Burns-Booth says
I’m so glad you enjoyed them!