NZ Woman's Weekly

Cheese Buttermilk Scones

Cheese Buttermilk Scones
  • Total time

    30 minutes
  • Servings

    8+
  • Courses

    Brunch
  • Occasion

    Special occasion
We cooked the scones in silicone muffin pans and brushed them with a little milk before baking.
  • 3 cups flour
  • 2 heaped tsp baking powder
  • Pinch of salt
  • 80g very cold (from freezer) butter
  • 1 cup tasty cheese, grated
  • 2-3 tbsp chives,
  • finely chopped
  • 1½ cups buttermilk
1. Preheat the oven to 200oC, fan bake.
2. Sift the flour, baking powder, and salt into a bowl. Grate in the butter. With a knife or clean hands, work the butter very lightly into the flour mixture. Then add the cheese and chives until just mixed. (A light touch is very important.)
3. Shake the buttermilk, then add to the dry ingredients and mix with a knife. Keep the mixture wet. Add more buttermilk if necessary.
4. Place the mixture on a floured bench and gently pat into shape with a quick knead (about 3 pats only). Cut into pieces and place in greased muffin pans or on a baking tray, close together.
5. Bake for 10 to 15 minutes, or until golden.
SAVOURY SCONE TOPPINGS
Ready in 15 minutes, each makes enough for 4 scones
We halved the scones and topped them with these delicious options:
Smoked Chicken
  • 1 handful fresh basil
  • 2 tbsp olive oil
  • 8 tsp chutney
  • ¼ avocado, sliced
  • ¼ cup alfalfa or cress
  • ¼ breast smoked chicken, thinly sliced
  • Salt and milled pepper
  • Red onion, sliced, and red chilli, sliced, optional
1. Place basil and olive oil into a small bowl. Use a whizz stick to liquidise into a smooth purée.
2. Cut scones in half. Spread each half with chutney, then top each with avocado, cress, smoked chicken and the basil purée. Finally, decorate with some sliced red onion and chilli.
3. Season with salt and pepper.

Hot Smoked Salmon
Ready in 15 minutes (plus 1 hour refrigeration)
  • 1 tsp sugar
  • 2 tbsp hot water
  • 1 tbsp white vinegar
  • ¼ cucumber, peeled
  • 8 tsp sour cream
  • 100g hot smoked
  • salmon, flaked
  • ¼ cup sprouts
  • Salt and milled pepper
1. Dissolve sugar in the hot water, then add vinegar. Use a peeler to peel ribbons of cucumber into the vinegar mixture. Refrigerate for at least 1 hour.
2. Spread each scone half with sour cream. Top each with cress, salmon and finally a good pinch of drained pickled cucumber.
3. Season with salt and pepper.
Don’t use the food processor for this recipe – making the scones by hand delivers a better result.

Cheese Buttermilk SconesReady in 30 minutes, makes 14This is a great way to finish off leftover cheese, and you can use up chopped parsley or other herbs if you have them as well. We cooked the scones in silicone muffin pans and brushed them with a little milk before baking.
3 cups flour 2 heaped tsp baking powderPinch of salt 80g very cold (from freezer) butter1 cup tasty cheese, grated2-3 tbsp chives, finely chopped1½ cups buttermilk1. Preheat the oven to 200oC, fan bake.2. Sift the flour, baking powder, and salt into a bowl. Grate in the butter. With a knife or clean hands, work the butter very lightly into the flour mixture. Then add the cheese and chives until just mixed. (A light touch is very important.)3. Shake the buttermilk, then add to the dry ingredients and mix with a knife. Keep the mixture wet. Add more buttermilk if necessary.4. Place the mixture on a floured bench and gently pat into shape with a quick knead (about 3 pats only). Cut into pieces and place in greased muffin pans or on a baking tray, close together.5. Bake for 10 to 15 minutes, or until golden.Savoury Scone Toppings     Ready in 15 minutes, each makes enough for 4 sconesWe halved the scones and topped them with these delicious options:Smoked Chicken1 handful fresh basil 2 tbsp olive oil8 tsp chutney ¼ avocado, sliced¼ cup alfalfa or cress¼ breast smoked chicken, thinly slicedSalt and milled pepperRed onion, sliced, and red chilli, sliced, optional1. Place basil and olive oil into a small bowl. Use a whizz stick to liquidise into a smooth purée.2. Cut scones in half. Spread each half with chutney, then top each with avocado, cress, smoked chicken and the basil purée. Finally, decorate with some sliced red onion and chilli.3. Season with salt and pepper.Hot Smoked Salmon    Ready in 15 minutes (plus 1 hour refrigeration)1 tsp sugar2 tbsp hot water1 tbsp white vinegar¼ cucumber, peeled 8 tsp sour cream100g hot smoked salmon, flaked¼ cup sprouts Salt and milled pepper1. Dissolve sugar in the hot water, then add vinegar. Use a peeler to peel ribbons of cucumber into the vinegar mixture. Refrigerate for at least 1 hour.2. Spread each scone half with sour cream. Top each with cress, salmon and finally a good pinch of drained pickled cucumber.3. Season with salt and pepper.Don’t use the food processor for this recipe – making the scones by hand delivers abetter result Budget

About Annabelle White

Annabelle was born and raised in New Zealand and while she does not have formal chef’s training her love of “great honest cooking” came from watching her mother cook every day after school.

more of this author
NZWW Dec-22-2014-issue

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