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
- Yorkshire Pudding
- 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!
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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.
- 8oz (2 Scant Cups) All-Purpose/ Plain Flour
- 1 Teaspoon Baking Powder
- 2oz (1/4 Cup) Unsalted Butter, cut into chunks and chilled
- 1 1/2 oz (3 Tablespoons) Milk
- 1 1/2 oz (3 Tablespoons) Heavy Cream
- 1 Large Egg, at room temperature
- 1 oz (2 Tablespoons) Chives, chopped
- 1 oz (2 Tablespoons) Sun-Dried Tomatoes, chopped (if using the jarred sun-dried tomatoes pat off the excess oil)
- 2 oz (1/4 Cup) 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 parchment paper.
- In a large bowl add the flour and baking powder 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 breadcrumbs 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. The scone batter should be quite dry so it holds its shape. You may need to add an extra splash of milk to bind it. 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.
- Serving Size: 2 inch cookie cutter
Keywords: savory scones recipe, goat cheese bread recipes