Brie and Chive Lunch Scones
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 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 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.
- 400 g flour (half wholemeal spelt, half plain)
- 2½ tsp baking powder
- ½ tsp bicarbonate of soda
- 1/4 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℃ for 20 minutes or until well risen and golden on top.
Even better when eaten warm.
Adapted from The Violet Bakery Cookbook by Claire Ptak