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.
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:
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. |
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
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!
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!
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 😀
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!
The mustard powder must add a real kick:)
Thank you for this recipe..Pretty pics too..
You have such a repertoire!
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.
Thanks Jude ~ I am on the quinces today! Just have them boiling down ready to extract the juice for jelly.
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
Thanks Annie! I am also a BIG fan of Nick Park ~ so clever and with such humour!
Thanks Irma! I will make another batch and give you call for chopping reinforcements! LOL!
Karen
Thanks Monique ~ the mustard powder adds a nice warm taste to the scones!
Karen
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????
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!
Sorry ~ I mean STRONGER and NOT stringer! LOL!
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!~
OIMG These sconesd are absolutely lovely! gloria
Totally forgiven – these look sinful!!!
These look absolutely fabulous. I love scones but have not really tried savory ones. Must do this some time. Tweeted.
These scones would go well with any soup, especially a mixed vegetable soup.