Brie and Chive Cheese Scones: The Perfect Pick-Me-Up
Rich and tasty, these brie and chive cheese scones will delight almost everyone. Eat them on their own for breakfast, brunch, lunch or supper or, for a more substantial meal, enjoy them as an accompaniment to salad or soup. Great for picnics too.
I’ve borrowed another inspiring book out of the library recently. The Violet Bakery Cookbook by Claire Ptak. It is so up my street, I want to make pretty much everything in it. I may just have to splash out and buy it. The recipes all look and sound as though you want to dive straight in, but they mostly have a healthy twist of some kind.
Brie and Chive Cheese Scones
The recipe that inspired me to make these scones was one for sour cream, chive and feta scones. As it happens, I had neither feta nor sour cream. But I did have brie and yoghurt.
I used half wholemeal spelt rather than all plain white flour, reduced the salt and omitted the sugar for my own healthy twist. I also added some herbs de Provence to go with the French brie vibe.
These are rich scones made with egg and a higher proportion of fat to flour than I’m used to. The result is rich and buttery as well as very cheesy, but also light and super tasty.
In fact they’re a meal in themselves. All I needed to do was cut them in half and sandwich them with some crispy lettuce to make a very tasty lunch. Which is what I did.
Other Cheese Scone Recipes You Might Like
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Thanks for visiting Tin and Thyme. If you make these rich brie and chive lunch scones, I’d love to hear about it in the comments below. Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
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If you’re after more scone inspiration, why not take a look at these recipes in my scones category? I have quite a few of them and they’re all delicious, of course.
Choclette x
Brie and Chive Cheese Scones. PIN IT.
Brie and Chive Lunch Scones – The Recipe
Brie and Chive Cheese Scones
Ingredients
- 400 g flour (half wholemeal spelt, half plain)
- 2½ tsp baking powder
- ½ tsp bicarbonate of soda (baking soda)
- ¼ tsp sea or rock salt (I used Himalayan pink)
- good grinding of black pepper
- ½ tsp herbes de Provence
- 180 g unsalted butter fridge cold
- 2 eggs
- 200 ml natural yoghurt
- 1 handful chives (about 30g) – snipped
- 140 g brie chopped
Instructions
- In a large bowl, rub the butter into the dry ingredients until the mixture resembles breadcrumbs, or pulse with a food processor.400 g flour, 2½ tsp baking powder, ½ tsp bicarbonate of soda (baking soda), ¼ tsp sea or rock salt, good grinding of black pepper, ½ tsp herbes de Provence, 180 g unsalted butter
- Stir in the brie and chives until they are well distributed.1 handful chives, 140 g brie
- Make a well in the centre and add the yoghurt, a whole egg and the white of the other (reserving the yolk for the tops). Stir in with a knife until the mixture comes together in a ball.200 ml natural yoghurt, 2 eggs
- Cover and leave to rest in a cool place for fifteen minutes.
- Roll out on a floured surface to about 1″ (2½ cm) thick and cut into your desired shapes (I did triangles). Place on a lined baking tray and brush the tops with the reserved egg yolk.
- Bake at 200℃ (400℉, Gas 6) for 20 minutes or until well risen and golden on top.
Notes
Nutrition Estimate
Sharing
Simply Eggcellent over at Belleau Kitchen is going savoury this month, so with the eggs in the scones and the wonderful shiny egg wash tops, Dom has got lucky.
With the copious amount of chives in this recipe, I’m sending it off to Cooking with Herbs over at Lavender and Lovage.
As the eggs are properly free range and local and I’ve included home grown chives in these brie scones, I’m also sending them to Elizabeth’s Kitchen Diary for Shop Local.
Hi I’d lm going to make these. They sound fab. Can I freeze them and bake from freezer as well please
I’ve never tried freezing scone dough, but I know it’s a thing. Shape the scones, flash freeze them on a baking tray, then store in a freezer container and bake as needed. You’ll need an extra couple of minutes in the oven. Alternatively bake them first, then freeze. Let us know how they turn out.
these look so Lush ! I love how well they work to make a simple but delicious lunch sandwich. I must try this recipe!
Thanks Manjiri. They made a most delicious lunch – I think I’d better make them all over again 😉
Those look super delicious! I love chives and can eat it all year round with almost anything! x
Chives are a great herb to have on hand Sylvia and thankfully easy to grow.
That sounds like a great lunch. I’ve been put off savoury scones by some less than good commercial products in recent years but I now see the light. There’s some excellent Channel Island brie in a local shop that might just do the trick. I think some sorts of jam might just work really well with a suitably cheesy scone – cherry jam is very often served with cheese in the south of France and it’s delicious.
Phil, I bow to your more sophisticated palate and really shouldn’t dismiss cheese scones and jam before trying the combination. I do like a bit of Wensleydale with fruit cake after all. Channel Island brie sounds good. I should, of course, have used Cornish brie as it’s very good, but then I quite like eating that just as it is.
I adore cheese scones and alway choose them if they are available although I get confused when I’m asked if I want jam with them?!
Ooh gosh yes, so would I be Claire. Not sure I’d fancy jam.
Oh I do love a savoury scone! I must admit I’ve never actually made scones before. Perhaps that should be my goal for this summer 🙂
Really Emma? You must indeed have a go at making scones – it’s a right of passage 😉
I haven’t heard of this book. Your scones look delicious, so many flavours.
Thanks Galina. To be fair, neither had I until I took it out of the library, but it’s a good one.
I have never made savoury scones its about time I did.These look delectable.
Oh it is indeed time you made savoury scones Nayna – they make a great accompaniment to soup.
Oh dear these look amazing and I’m going to have to make and eat them!
As you have brie in the fridge Kerry, really there is no excuse 😉
These look absolutely delicious! Thank you for the recipe!
Thanks Leelo, you are very welcome 🙂
Oh yummy Choclette! I do love a cheesy scone and I’m betting Brie would be a delish option, especially with chives.
Thanks Lou, it was a bit fussier to make than your average scone, but so delicious.
We actually have some leftover brie in the fridge and this looks like a great way to use it.
No that sounds like it was meant to be. Go for it Dannii
Hmm im not too sure how I feel about savoury scones x
The answer is to bake some and find out Rachel 😉
Oh the brie would make these scones rather luxurious.
Oh it did and it worked well too. If I didn’t happen to have some in, I’d probably not thought to have tried it.
These scones look so inviting! Wish I could reach in and grab one for my afternoon tea.
Thank you Angie. Rather wish I could too. Sadly they are long gone.
This looks like a deliciously grown-up version of our standard Cheddar cheese scones. I’m looking forward to giving your recipe a try 🙂
Thank you Stephanie, they were a bit more special than you’re average cheese scone. But having said that I do like cheese scones – average or otherwise.
well they look divine!… Ido love a good cheese scone but never made one with brie before so this is an inspiration… I am so hungry, I wish the rest of the house would get up so I could eat!… thanks for entering them into Simply Eggcellent x
After all our feasting on holiday, I’m on a starvation day today, so I too am feeling decidedly hungry. You’ve reminded me I actually need to submit my links – eek!