cheese and chive scones
Are you prone to daydreaming about the perfect way that your leftover sourdough can be used? You could be the one. These savory sourdough biscuits/scones with mature cheddar and chives were created in such a setting. I feel a bit broken when half my sourdough baby goes down the drain each week. It is my greatest joy. I try to keep it alive by feeding it once every five days between fridge hibernations.
Basic ingredients for cheese and chive scones
- 200g flour
- 1/2 tbsp baking powder
- 1/2 teaspoon dry mustard powder
- 1/4 cup salt
- 2 pinches of cayenne pepper
- 50g salted Butter (cold)
- 100g grated mature cheese
- 2-3 tbsp fresh chives (you can try using thyme instead)
- 1/2 cup discarded starter
- 2-3 tbsp Milk (plus a little more for brushing on top).
How to make cheese and chive scones
- First of all, Pre-heat the oven to 200C In a large bowl, combine flour, baking powder, and baking soda with mustard powder. Use your fingertips to combine the ingredients until it resembles fine breadcrumbs.
- If you prefer, you can also use a food processor to make this. However, I prefer to feel the texture between my fingertips. This way I can tell when it’s done right and if there aren’t any large lumps of butter. You don’t have a food processor, so I just add the cheddar and chives to the mixture and stir it. Mix in the sourdough scraps and knead until it forms large lumps. You will need to add milk to make the sourdough come together.
- You will add a small amount of milk at a time. Knead the dough lightly until it becomes shaggy. Your bowl should be clean along the sides. Divide into 8 equal-ish pieces. Each piece should be roughly rolled into small rolls. Place on parchment paper-lined baking sheets. To make uniform scones or biscuits, you can roll out the dough and use a cutter. You might have to flatten them too much so that they don’t rise. These savory treats are also charming because of the rustic, hand-shaped look of scones/biscuits. To give them that golden brown color, brush with milk. Transfer them to the oven and bake for 15-20 minutes at 200C. Let them cool in the oven for just a few minutes. You can enjoy them immediately. These cookies are best straight from the oven. If you have any leftovers, wrap them in parchment paper and place them in a container. They will become soft if they are not kept in airtight containers. These can be “resuscitated” by heating them in the oven at 150C for no more than five minutes.