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 copies 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.
- 400g 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
- 180g cold unsalted butter
- 2 eggs
- 200 ml natural yoghurt
- large handful of chives (about 30g) - snipped
- 140g 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.
Some other savoury scone recipes you might like:
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Our Monthly Chocolate Challenge
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
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!
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 🙂
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.
Angie@Angie's Recipes
24th May 2015
These scones look so inviting! Wish I could reach in and grab one for my afternoon tea.
Choclette
25th May 2015
Thank you Angie. Rather wish I could too. Sadly they are long gone.
Bintu @ Recipes From A Pantry
25th May 2015
Oh the brie would make these scones rather luxurious.
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.
Rachel
25th May 2015
Hmm im not too sure how I feel about savoury scones x
Choclette
25th May 2015
The answer is to bake some and find out Rachel 😉
Dannii @ Hungry Healthy Happy
25th May 2015
We actually have some leftover brie in the fridge and this looks like a great way to use it.
Choclette
25th May 2015
No that sounds like it was meant to be. Go for it Dannii
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.
Choclette
25th May 2015
Thanks Lou, it was a bit fussier to make than your average scone, but so delicious.
Leelo R
25th May 2015
These look absolutely delicious! Thank you for the recipe!
Choclette
25th May 2015
Thanks Leelo, you are very welcome 🙂
Kerry at Kerry Cooks
25th May 2015
Oh dear these look amazing and I’m going to have to make and eat them!
Choclette
25th May 2015
As you have brie in the fridge Kerry, really there is no excuse 😉
Nayna Kanabar
25th May 2015
I have never made savoury scones its about time I did.These look delectable.
Choclette
25th May 2015
Oh it is indeed time you made savoury scones Nayna – they make a great accompaniment to soup.
Galina V
25th May 2015
I haven’t heard of this book. Your scones look delicious, so many flavours.
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.
Emma @ Supper in the Suburbs
25th May 2015
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 🙂
Choclette
25th May 2015
Really Emma? You must indeed have a go at making scones – it’s a right of passage 😉
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?!
Choclette
25th May 2015
Ooh gosh yes, so would I be Claire. Not sure I’d fancy jam.
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.
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.
Sylvia @ Happiness is homemade
26th May 2015
Those look super delicious! I love chives and can eat it all year round with almost anything! x
Choclette
27th May 2015
Chives are a great herb to have on hand Sylvia and thankfully easy to grow.
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!
Choclette
27th May 2015
Thanks Manjiri. They made a most delicious lunch – I think I’d better make them all over again 😉