blue cheese chive and walnut scones

Scones and muffins are something we love for breakfast and are great to have as a snack on the go on a busy morning. As summer comes to an end I’ve been watching the Great British Bake off and it’s time to start baking at home again.

There was some gorgonzola on offer at half price in the supermarket the other day so I  couldn’t resist finding a way to add that flavour into a scone. Looking at what was in the cupboard and the herb pots I came up with blue cheese, chive and walnut.

It tastes great as it is, with a little butter, some ham or even some chilli jam.

My preferred method with olive oil

  • 2 cups of plain flour
  • 3 tbsp baking powder
  • pinch of salt
  • 100g crumbled blue cheese
  • a bunch of finely chopped fresh chives
  • 25g chopped walnuts
  • 150ml milk
  • 1 tbsp olive oil
  • 1 egg
  • extra milk or egg and cheese to glaze

 

For butter scones
1/4 cup of butter instead of oil
140ml milk

  • Pre-heat your oven to 180C
  • Line a baking tray with parchment paper or silicone equivalent.
    In a large bowl combine the dry ingredients; the flour, baking powder, salt, cheese, chives and nuts. If you like your scones extra cheesy add some more at this stage.
  • In a large jug whisk together the wet ingredients; the milk, oil and egg.
  • Pour the wet ingredients into the dry and combine together using a fork or spoon. Do not kneed the mixture just bring it together until its combined and leaves the sides of the bowl. (The make of flour can change the quanities sometimes a little more milk or flour may be needed)
  • Sprinkle flour on your work surface and place the mixture on the surface. Simple press it down and spread out with your hands until about an inch thick.
  • Using a medium sized pastry cutter cut out your scones and place on the prepared baking tray. Reform and cut out more, this mixture should make 12 medium sized scones.
  • Glaze the scones by brushing with either a little whisked egg or milk.
  • Bake in the centre of your oven to 10-15mins until golden.
  • When ready cool on a wire rack and enjoy

You can use any blue cheese for this recipe, gorgonzola happened to be on offer this week. Let me know if you make any changes and how it goes.

These scones made with olive oil are a healthy snack, great with soup in the winter for lunch or add a filling and take them for a picnic.

What’s in your favourite scone? If you enjoyed this recipe and found it useful please comment and share. Thank you.

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