Chive and Cheddar Scones with Mustard Mayonnaise Dressing
Why You’ll Like It
- Cheddar Overload: Because who doesn’t love biting into warm, gooey cheddar goodness?
- Ready in a Flash: These scones take less time to make than deciding what to order for lunch.
- Scones, but Fancy: The mustard mayonnaise gives these humble scones a gourmet twist, making you look like a pro chef—without breaking a sweat.
- Perfect for Any Time: Breakfast, lunch, snack, or side dish—these scones are basically the overachievers of the baked goods world.
For The Perfect Scones
- Keep the Butter Cold: Cold butter ensures the scones stay light and flaky.
- Don’t Overwork the Dough: Mix just enough to bring everything together; overworking can result in tough scones.
- Rest the Dough: Allowing the dough to rest helps it rise better and ensures tender scones.
- Baking Time: Keep a close eye on the scones—10 minutes should be enough for a golden, perfectly baked exterior.
What You Need
- Self-Raising Flour & Baking Powder – The key to soft, fluffy scones with a beautiful rise.
- Unsalted Butter – Adds richness to the dough; cold butter creates the perfect crumbly texture.
- Cheddar & Chives – A classic flavour pairing that gives the scones a savoury, fresh bite. You could swap cheddar for Gruyère for a nutty twist or use spring onions in place of chives.
- Whole Milk & Egg – To bind the dough and give the scones a lovely golden finish when brushed on top.
- Mustard Mayonnaise – The sharp, tangy flavour balances the richness of the scones and makes for an irresistible dressing.
Saving The Scones For Later
Room Temperature: Now, if by some miracle you have any scones left, here’s what I do. Wrap them snugly in foil or tuck them into an airtight container—they’ll stay fresh for up to two days at room temperature. Reheat them in the oven, where they transform back into their soft, cheesy selves.
Refrigerate: Refrigerate the mustard mayo for up to 3 days in an airtight jar.
Freeze: You can freeze the scones after baking and simply reheat them in the oven before serving. Or a better way, whenever you need a quick savoury pick-me-up, just pop one out and toast it.
Serving The Chive & Cheddar Scones
I love serving these Chive and Cheddar Scones fresh from the oven, still warm and golden, as part of a weekend brunch or an easy afternoon snack. There’s something about that perfectly crisp edge and the soft, cheesy centre that makes them utterly irresistible.
For a relaxed lunch with friends, I’ll slice the scones in half and generously slather on the mustard mayonnaise. Sometimes, I add a bit of extra flair with a thin slice of ham, ham hock terrine or a wedge of creamy brie—because why not make things a little indulgent? They’re perfect alongside a bowl of hearty carrot soup or even served on their own with some pickles and chutneys for a simple yet satisfying treat.
Health Info
- Calories: 514.2kcal
- Sugar: 2.2g
- Sodium: 967.2mg
- Fat: 36.4g
- Carbohydrates: 36.5g
- Fiber: 1.4g
- Protein: 10.5g
Cheese Scones with Mustard Mayo Recipe
Description
Ingredients
For the Scones:
- 450 g self-raising flour plus extra for dusting
- 1 tbsp baking powder
- 1 tsp sea salt
- 120 g unsalted butter
- 150 g cheddar finely grated
- 3 tbsp chives chopped
- 350 ml whole milk
- 1 egg beaten
For the Mustard Mayonnaise:
- 2 egg yolks
- 1 tbsp wholegrain mustard
- 1 tsp mustard powder
- 200 ml vegetable oil
- Lemon juice to taste
Instructions
Make the Dough for the Scones:
- Preheat the oven to 180°C.
- In a food processor, combine the flour, baking powder, salt, and butter, pulsing to a sandy consistency.
- Add the chives and three-quarters of the grated cheese, then pulse to combine.
- Gradually add the milk, pulsing until a dough forms (you may not need all the milk).
- Shape the dough into a ball, place in a bowl, cover with a tea towel, and leave to rest for 20 minutes.
Shape and Bake the Scones:
- On a lightly floured work surface, roll out the dough to a thickness of 3.5cm.
- Use a 7cm round cutter to stamp out 8-10 scones.
- Transfer the scones to a baking tray lined with baking paper.
- Brush the tops with beaten egg and sprinkle over the remaining cheese.
- Bake for 8-10 minutes, or until golden on top.
Prepare the Mustard Mayonnaise:
- In a food processor, blitz the egg yolks, wholegrain mustard, and mustard powder until pale and smooth.
- With the motor running, slowly pour in the vegetable oil until emulsified. (If it starts to split, add a splash of cold water.)
- Season to taste with salt and lemon juice.
Serve:
- Allow the terrine to come to room temperature before slicing.
- Slice the scones in half, spread generously with the mustard mayonnaise, and add a slice of terrine on top.
- Enjoy your delicious Ham Hock Terrine with Chive Scones and Mustard Mayonnaise!