A rich and tasty scone, these brie and chive 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.
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 Provance to go with the French brie vibe.
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 super tasty. In fact 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.
Other Savoury Scone Recipes You Might Like
- Cheese and chive scones via Farmersgirl Kitchen
- Cheese and yoghurt scones via Tin and Thyme
- Parmesan and olive scones via Kerry Cooks
- Pumpkin scones via Maison Cupcake
- Wild garlic cheese scones via Tin and Thyme
Keep in Touch
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.
If you’re after more scone inspiration, why not take a look at these recipes in my Scones category?
Brie and Chive Lunch Scones – The Recipe
Chive and brie scones
- 400 g flour (half wholemeal spelt, half plain)
- 2½ tsp baking powder
- ½ tsp bicarbonate of soda
- ¼ tsp sea or rock salt (I used Himalayan pink)
- a good grinding of black pepper
- ½ tsp of Herbs de Provance
- 180 g cold unsalted butter
- 2 eggs
- 200 ml natural yoghurt
- large handful of chives (about 30g) - snipped
- 140 g brie - chopped
- In a large bowl, rub the butter into the dry ingredients until the mixture resembles breadcrumbs, or pulse with a food processor.
- Stir in the brie and chives until they are well distributed.
- 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.
- 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.
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 am sending it off to Cooking with Herbs over at Lavender and Lovage.
With 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.