As a home cook, life brings you a lot of recipes. Some of them you make and love but strangely never make again, and some of them become your “go-to” recipes. Reserved for that sacred spot in your orderly recipe file card system (or hastily written and thrown in a box), these “go-to” recipes usually get handed to you or received by bugging someone incessantly until they give them to you (case in point is this Perfect Cider Glazed Ham recipe). They are the recipes that you use as a base whenever you make that item and knowing it has been even more perfected every time it has been passed on to a new cook is somewhat comforting and special.
This scone recipe is one of those perfect recipes. I had never tried to make scones as I was always fearful of getting it wrong by over handling the dough or not baking them in the right configuration. However, after seeing my sister-in-law make absolutely delicious scones for a kitchen tea last year, I knew I this was the scone recipe I had been waiting for.
Last year I made a few batches of delicious lemon jam (not to be mistaken with lemon curd), and I wanted excuses to use it. The beauty of lemon jam is that can be used for both sweet and savoury applications, so after tasting my sister-in-law’s scones I knew I had to modify the recipe to create these chive and parmesan scones.
Luckily, she willingly gave it up and even gave me a series of tips and tricks to have them turn our perfectly every time. These savoury scones are incredible providing a light crumbly scone while perfectly infused with chive and parmesan. Serve it all up with the lemon jam and dollop cream while still warm, and no-one can resist them. They are perfect served at brunch, lunch or afternoon tea.
Chive and Parmesan Scones
- 4 cups self raising flour
- 300ml thickened cream
- 300ml sparkling mineral water
- Pinch salt
- 3 tablespoons, chopped chives
- 1/4 cup finely grated parmesan cheese
Preheat oven to 200° Celsius (390°F).
Place all the ingredients except the water in a large mixing bowl and stir until combined. Add the sparkling water and very gently mix with your hands. Once the mixture has started to hold together, transfer to a floured bench top and gently bring the dough together in a large mound - the trick is to work the dough as little as possible.
Flour the top of the dough and a large chef ring and cut large rounds from the dough, bringing together the remaining dough as you go until you have used it all.
Place the dough rounds on a lined baking sheet making sure that you place them very close together (this will ensure they rise up instead of out). Pop them in the middle rack of the oven for 10 minutes or until lightly golden on top.