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.
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 cold unsalted butter
Stir in the brie and chives until they are well distributed.
large handful of chives, 140 g brie - chopped
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
Even better when eaten warm.Adapted from The Violet Bakery Cookbook by Claire PtakPlease note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.