Goat Cheese, Sun Dried Tomatoes and Chives make these savory Scones irresistible. Perfect for breakfast or lunch, or to snack on. You won’t be able to put these Goat Cheese Scones down.
Growing up in an English family there were certain things we ate that my friends were confused by. We used to eat things like
Heinz baked beans and English Cheddar quesadillas
Peanut Butter, Jelly and Butter Sandwiches
Egg and Chips
Jam Sponge and Custard
No mayo, butter only sandwiches
Beans on toast
Shredded cheese and ketchup sandwiches or shredded cheese and Branston pickle sandwiches
Chilli wasn’t topped with sour cream, chives and cheese we ate chilli over rice.
Scones not biscuits
Just to name a few
Scones were something my mom always made, I guess kind of like an American mom would make cookies my mom made scones or shortbread.
Scones are one of my favorite things, warm fresh out of the oven especially. Add some jam and cream and your set. Chocolate Orange Scones are my favorite sweet ones.
Well it wasn’t until recently that I thought about my true love, goat cheese, and scones. Why not put them together?
Well, I did, and the result was magical. Goat Cheese, Sun Dried Tomatoes and Chives all wrapped in a delicious scone. Don’t mind if I do!
Goat Cheese Chive & Sun Dried Tomato Scones
- 8oz All Purpose Flour
- 2oz Unsalted Butter, cut into chunks and chilled
- 1 1/2 oz milk
- 1 1/2 oz cream
- 1 large egg
- 1 oz chives, chopped
- 1 oz sun dried tomatoes, chopped (if using the jarred sun dried tomatoes pat off the excess oil)
- 2 oz goat cheese, crumbled and chilled
- 1 egg and a little water for an egg wash
- Preheat oven to 425F and line a baking sheet with a silpat liner or parchement paper.
- In a large bowl add the flour and mix in the chilled butter. You want to rub the butter into the flour with your fingertips. Do this for about 5 minutes or so, so that the mixture looks like bread crumbs and there are no more large chunks of butter.
- In a small bowl add milk, cream and egg, whisk to combine. Add this mixture to the dry mixture, mix until just combined. Fold in the chives and sun dried tomatoes. Then fold in goat cheese, knead the mixture into a disc about 3/4 inch thick. You can cut them into triangles or you can use a cookie cutter/ biscuit cutter. I used a 2 inch round cutter and made 13 scones.
- Place scones on baking sheet, 9 at a time.
- In a small bowl mix together the egg and a little water. Using a pastry brush, brush each scone with the egg wash.
- Bake scones for 12-14 minutes, turning the tray around after 8 minutes.
- Let cool for 5 minutes on tray and then store in an airtight container for up to 5 days.
Classic Basil Pesto is the perfect flavor to add to any dish
The other day I visited the spa with my best friend. We visit Glen Ivy Hot Springs when we are in the mood for a spa day, palm trees, pools and Peach Bellinis make this our favorite place. We enjoyed tanning, a facial, Peach Belinis and a tasty lunch. Spa days need to come more often in my life, and facials ohhhh they are the best ever!! Another favorite of mine? Basil Pesto. It was only until I was 19 that I realized my adoration for pesto. It’s ironic because I worked at an Italian restaurant from 15-19 but never had any pesto while I worked there. Weirdly, the green color put me off. But now the rich green color excites me. Pesto Garlic Bread, Pesto Chicken Sandwiches, Creamy Pesto Pasta, Pesto Hummus… the options are endless.
I usually buy pesto from Costco or Trader Joe’s but the other week I questioned why I had never made it. I couldn’t come up with a good answer so I decided I better make some. It was simple, made in 5 minutes. And being the garlic lover that I am, I loved being able to adjust the amount of garlic. This is one of those things that you have to just make yourself, it is that easy.
I used some of this pesto to make a Pesto Mac & Cheese, recipe coming next week.
- 4 Garlic Cloves, minced
- 1/4 cup pine nuts
- 1/2 cup parmesan cheese
- 2 cup fresh basil leaves
- 1/3 cup extra virgin olive oil
- In a food processor pulse garlic, pine nuts, parmesan cheese and basil leaves. Pulse until fully combined, add in olive oil and pulse until you get a smooth texture. Store in fridge for up to one week or freeze for up to three months.
I am a sweet person, but you knew that from my baking blog didn’t you? But I am also, a CHEESE person. Camembert, Double Cream Brie, English Cheddar.. oh god cheese is so good. Nothing beats coming home after a long day and having some delicious cheese on crackers, buttered crackers of course. Have you ever tried the Extraordinary Cheddar from Trader Joe’s? It’s a blend of Parmesan and White Cheddar!! I mean really though how amazing!!! Seriously at my house we go through blocks on blocks of that cheese. IF you have never tried it go to TJ’s NOW!!
I also love cheesey bread. You do too. Who doesn’t? Crazy people!! So it was natural for me to adore this bread. Cheesy Garlic Monkey Bread Bites. Perfection. Popable Perfection. Perfect for a Party. I’ll stop with the “p’s” now.
These are so easy to make. Start with Pillsbury biscuits cut them into thirds, flatten to discs, add cheesey mixture and extra cheese of course, pinch together then roll in butter and sprinkle with more cheese and if you are feeling frisky add some pepperoni inside! Bake till golden brown and devour. You could totally make these like pizza bites and have a marinara sauce to dip but I just enjoyed the cheeeeeesy bread
Cheesy Garlic Monkey Bread Bites
- 8oz cream cheese, at room temp.
- 1 tbsp garlic, minced
- 1 tbsp fresh basil, finely chopped
- 1/2 cup Parmesan Cheese
- 2 Cans Pillsbury Grands Flaky Layers Biscuits (5 biscuits each)
- 2 cups Mozzarella Cheese
- 2 cups Italian Blend Cheese (Parmesan, Asiago)
- 1/2 cup butter, melted
- Pepperoni, optional
- In a bowl of an electric mixer beat cream cheese for two minutes and add in garlic and basil. Mix until fully combined then fold in cheese. Set bowl aside.
- In a medium bowl mix mozzarella and italian cheese blend.
- Preheat oven to 350F and grease a mini muffin pan.
- Cut biscuits into thirds.Flatten each third of biscuit into a disc shape. Using a 1/2 tsp spoon scoop a dollop of cream cheese mixture onto disc, press cream cheese part of biscuit into the bowl of cheese. Then pinch the dough closed and roll ball to completely enclose. Repeat with all discs.
- Place melted butter in a bowl. Place dough ball quickly in butter then place in prepared muffin tin, one ball to one muffin slot. Sprinkle more cheese on if desired.
- Bake 16-19 minutes, until golden brown. Some balls will open up showing the gooey cheese, this is normal. Let cool for 5 minutes then devour!
Whenever I go on a “road trip” usually Vegas, San Fran, San Diego, Santa Barbra… I ALWAYS buy a box of white cheddar cheese-its. I seriously cannot get enough of them. Then a while back I saw a recipe for homemade cheese crackers on my friend Kayle’s Blog and I knew I had to make them. I have made them about 5 times now, I love them, my sisters love them, my friends do, heck you will love them!
These are SOO easy to make and SOO delicious. I usually use a Sharp English Cheddar or sometimes just whatever I have on hand, and I always sprinkle them with sea salt. I have even sprinkled parmsean on top of them before baking before, I like cheese what can I say?! 😉
In high school I always bought a bag of cheese its and peanut m&m’s that was my snack of choice. And after just eating some chewy ooey gooey blondies with m&ms in them these cheese crackers sound absolutely delighitful!!
Do yourself a favor and make these now, they are too easy and toooooooo freaking delicious you won’t be able to eat just one!!
- 1 cup ap flour
- 1/4 tsp ground black pepper
- 8 tbsp unsalted butter, at room temperature
- 8 oz. sharp English Cheddar Cheese, finely grated
- Sea salt for sprinkling on top of crackers
- In a large bowl sifft together flour, salt, and pepper.
- In the bowl of an electric mixer beat the butter and cheese together. After a few minutes it will form into a butter cheese ball.
- Slowly add the dry ingredients on low. While the dry ingredients are being incorporated if is is too dry, add a splash of milk to help. Put the dough hook on the mixer or knead for a few minutes or knead by hand. Wrap in plastic wrap and refrigerate for 1 hour.
- Preheat oven to 350F and line a baking sheet with a silpat liner.
- Roll out dough on a heavily floured surface. Roll out till 1/8 inch thick and use a cookie cutter/ small lid to cut out crackers.
- Place crackers on silpat liner and press fork into them twice, sprinkle sea salt on and bake 12-15 minutes or until golden brown.
Recipe Source: The Cooking Actress
This has got to be my most favorite dip ever!! And BTW it couldn’t be any easier!! It’s not really a recipe I guess, I stop at Target pick up some Buttoni Pesto with Basil, a container of crumbled Feta Cheese and a jar of sun-dried tomatoes.
All you have to do is place the pesto evenly on the bottom of the dish, layer small pieces of sun-dried tomatoes and finish with feta cheese. Wam Bam!
Everyone LOVES this dip. It is always gone at every party I take it to. Great in a pinch or if you are making ten other dishes from scratch. Hope you enjoy this as much as we do 🙂
P.S. I really do think this Feta Pesto sun-dried Tomato Dip is amazeballs.
Feta Pesto Sundried Tomato Dip
- 1-7oz container Buttoini Pesto with Basil or (homemade)
- 1- 5 oz container Feta Cheese, Crumbled
- 1/4 cup chopped Sun Dried Tomatoes
- Pita chips for dipping
- In a small shallow dish layer the pesto then the sundried tomatoes and feta on top.
- Serve with pita chips
One of my other favorite party food is Tomato Basil Mozzarella Skewers .. SOOoooOO good!
Tomato Mozzarella Skewers
A few weeks ago a dear friend left all of us in Orange County to start a fabulous adventure in Zambia for The Peace Corps! We had a fantastic party to send her away with lots of great friends and food. I made some desserts and also made these scrumptious tomato capresse skewers. They are SOO easy and SOO delicious! A must make for any party you are throwing.
- Grape Tomatoes
- Fresh Basil
- Mozzarella Balls
- Salt & Pepper
- Olive Oil & Vinegar
How to assemble:
- First soak your toothpicks in a bowl of lukewarm water for 30 minutes -1 hour. (This helps prevent the toothpicks from splitting)
- Next just press one toothpick into one grape tomato, one mozzarella ball and one fresh basil leaf.
- Once you are finished sprinkle some salt, pepper, olive oil and vinegar over the top.
- Enjoy 🙂