Vegetarian food blog featuring nourishing home cooked recipes, creative baking and luscious chocolate.

Brie and Chive Lunch Scones

Cheese & Chive Scones

Scones | 24th May 2015 | By

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.

The recipe that inspired me to make these scones was one for sour cream, chive and feta scones. I had no 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 Provance to go with the French brie feel.

These are rich scones made with egg and a higher proportion of fat to flour than I am used to. They were rich and buttery as well as very cheesy, but also light and very tasty; they are a meal in themselves. All I needed to do was cut them in half and sandwich with some crispy lettuce to make a very tasty lunch, which is what I did. Scroll down to the bottom of the page for the recipe.

Simply EggcellentSimply 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.

 

 

Cooking with HerbsWith the copies amount of chives in this recipe, I am sending it off to Cooking with Herbs over at Lavender and Lovage.

 



Shop Local BadgeWith the eggs being properly free range and local as well as home grown chives in these scones, they are also going off to Elizabeth’s Kitchen Diary for Shop Local.

 

 

Chive and brie scones
Yields 16
A rich and tasty scone which can be eaten on its own for breakfast, brunch, lunch or supper or as an accompaniment to salad or soup for a more substantial meal. Great for picnics too.
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Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Ingredients
  1. 400g flour (half wholemeal spelt, half plain)
  2. 2½ tsp baking powder
  3. ½ tsp bicarbonate of soda
  4. 1/4 tsp sea or rock salt (I used Himalayan pink)
  5. a good grinding of black pepper
  6. ½ tsp of Herbs de Provance
  7. 180g cold unsalted butter
  8. 2 eggs
  9. 200 ml natural yoghurt
  10. large handful of chives (about 30g) - snipped
  11. 140g brie - chopped
Instructions
  1. In a large bowl, rub the butter into the dry ingredients until the mixture resembles breadcrumbs, or pulse with a food processor.
  2. Stir in the brie and chives until they are well distributed.
  3. 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.
  4. Cover and leave to rest in a cool place for fifteen minutes.
  5. 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.
  6. Bake at 200℃ for 20 minutes or until well risen and golden on top.
Notes
  1. Even better when eaten warm.
Adapted from The Violet Bakery Cookbook by Claire Ptak
Adapted from The Violet Bakery Cookbook by Claire Ptak
Tin and Thyme http://tinandthyme.uk/
 Some other savoury scone recipes you might like:

Cheese and chive scones

Cheese and yoghurt scones

Parmesan and olive scones

Pumpkin scones

Wild garlic and cheese scones

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Comments

  1. Leave a Reply

    Dom
    24th May 2015

    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

    • Leave a Reply

      Choclette
      25th May 2015

      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!

  2. Leave a Reply

    Stephanie Jane
    24th May 2015

    This looks like a deliciously grown-up version of our standard Cheddar cheese scones. I’m looking forward to giving your recipe a try 🙂

    • Leave a Reply

      Choclette
      25th May 2015

      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.

    • Leave a Reply

      Choclette
      25th May 2015

      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.

  3. Leave a Reply

    Lou Foti
    25th May 2015

    Oh yummy Choclette! I do love a cheesy scone and I’m betting Brie would be a delish option, especially with chives.

    • Leave a Reply

      Choclette
      25th May 2015

      Thanks Lou, it was a bit fussier to make than your average scone, but so delicious.

    • Leave a Reply

      Choclette
      25th May 2015

      Oh it is indeed time you made savoury scones Nayna – they make a great accompaniment to soup.

  4. Leave a Reply

    Galina V
    25th May 2015

    I haven’t heard of this book. Your scones look delicious, so many flavours.

    • Leave a Reply

      Choclette
      25th May 2015

      Thanks Galina. To be fair, neither had I until I took it out of the library, but it’s a good one.

    • Leave a Reply

      Choclette
      25th May 2015

      Really Emma? You must indeed have a go at making scones – it’s a right of passage 😉

  5. Leave a Reply

    Claire @foodiequine
    25th May 2015

    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?!

  6. Leave a Reply

    Phil in the Kitchen
    25th May 2015

    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.

    • Leave a Reply

      Choclette
      26th May 2015

      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.

    • Leave a Reply

      Choclette
      27th May 2015

      Chives are a great herb to have on hand Sylvia and thankfully easy to grow.

  7. Leave a Reply

    ManjiriK
    27th May 2015

    these look so Lush ! I love how well they work to make a simple but delicious lunch sandwich. I must try this recipe!

    • Leave a Reply

      Choclette
      27th May 2015

      Thanks Manjiri. They made a most delicious lunch – I think I’d better make them all over again 😉

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