Savory baking
Cheddar Chive Kefir Scones
Sharp cheddar, chives, and kefir turn a simple scone into a savory bake for soup, eggs, or an afternoon snack.
Time15 minutes, plus 12 to 15 minutes baking
Makes8 scones
Make it
Method
- Heat the oven to 200°C and line a large tray.
- Mix flour, baking powder, and salt. Rub in the cold butter until coarse crumbs and a few pea-sized pieces remain.
- Stir in cheddar and chives. Add 150 ml kefir and fold lightly. Add the last 10 ml only if dry flour remains.
- Pat into a 2 cm thick round without kneading smooth. Cut into eight wedges and brush with egg.
- Bake for 12 to 15 minutes until risen, with golden edges and no wet dough in the center.
Keep some butter pieces in the dough
Cold butter builds flaky layers, cheddar adds browned savory pockets, and kefir supplies the moisture and acidity that keep the center tender.
Cool on a rack, then store
Refrigerate cooled scones in a covered container and use within two days, or freeze. Warm in the oven to restore the edges rather than covering them while still steaming.
Change the cheese or herbs
Gruyere can replace cheddar by weight. Use 15 g scallion greens in place of chives.
Why are the scones dense?
Dense scones usually come from warm butter or too much mixing. Chill the ingredients and stop folding as soon as the dough holds together.