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Similar to my simple muffins recipe, this scone dough is extremely flexible so can be made into sweet or savoury scones with whatever flavour combinations take your fancy. For sweet scones up the sugar to a 1/4 cup, and throw in 1/2 cup of sultanas or currants, orange rind or chopped dates. Obviously don’t add the cheese! And there are endless varieties of savoury flavourings – I like to add finely chopped rosemary and a few chilli flakes, or curry powder, diced onion and parsley, or even chopped sun-dried tomato and feta.
Best eaten fresh, this recipe will yield 9-12 scones or 15-18 mini scones, depending on the size you cut them. They do also freeze well as a handy lunch-box addition.
additional grated cheese to top scones before baking
Instructions
Preheat your oven to 180C. Line a baking tray with grease proof paper.
Sift the flour and baking powder together into a large bowl. Add the cheeses, sugar, chives, salt and pepper. Stir to combine.
Pour on the cream and mix with your hands, rubbing the lumps that form gently until you don't have any large lumps left. Splash in the soda water bit at a time, mixing with your hands after each addition, until a dough forms. The dough should be soft, but not so wet it sticks to your hands.
Turn out on to a floured bench and gently knead for a couple of minutes.
Pat the dough down to approximately 1.5 cm thickness and cut the scones into your desired shape. Place on the prepared baking tray, top with the additional grated cheese.
Bake for 15-20 minutes until lightly golden. Serve warm with lashings of butter.
Notes
Similar to my simple muffins recipe, this scone dough is extremely flexible so can be made into sweet or savoury scones with whatever flavour combinations take your fancy. For sweet scones up the sugar to a ¼ cup, and throw in ½ cup of sultanas or currants, orange rind or chopped dates. Obviously don't add the cheese! And there are endless varieties of savoury flavourings - I like to add finely chopped rosemary and a few chilli flakes, or curry powder, diced onion and parsley, or even chopped sun-dried tomato and feta.
Thanks for visiting The Fare Sage. I'm Lis, a New Zealand based passionate foodie and Mum to two young girls. I believe in using quality ingredients to create food the whole family will love. I hope you find something here to inspire you in the kitchen.
