Cottage cheese, cheddar, and English scone

The Great British Scone is usually sweet – but sometimes, which is tasty to touch the place. Meet the English scone with cottage cheese, cheddar, and leeks. They are rich, scented, and packed with a little additional protein. Serve as a delicious alternative for bread with soup and stews, or toast and spread with butter for savory breakfast.

Savory Scone (or Savory Scone For my English friends) for a delicious snack or side dish. Cheese and Chive are a combination of classic flavors – similar to American biscuits, but with English twist. I added cottage cheese to increase protein and keep the scone very moist. The result? Rich and satisfying scone that is difficult to refuse.

Savory cheese scone ingredients

• Multipurpose flour (or plain)
• Baking powder
• Salt
• Egg
• Soft cheese
• Milk
• Cheddar
• Chives

Herbs in Scone

Fresh herbs add a bright and tasty touch to the scone. Try mixing in chopped rosemary, basil, or parsley – they bring freshness, aroma, and the right taste.

Milk in scone

I use ordinary pure milk on all my recipe scones. While some chose to use Buttermilk for its acidity and texture, I found that adding pliers that changed my scone taste – and not in the way I like. The good news? My scone becomes very light and spacious without it, so really do not need to compromise with the taste to get the perfect texture.

England Scone dough

Some of the main tips to help you get the best results:

• Take care of everything to keep it cold – Cold butter and milk helps make steam during the cake, which leads to a light and smooth scone with a soft crumb.
• Handle the dough gently – Doing excessive dough can make a tough scone, so the best is mixed until everything is fused.
• Don’t Use Rolling Pins – pat the dough by hand to keep it light and roomy.
• Don’t shape too thin – aims around 1 to 1½ inches so that your scone has space to rise.
• Use a straight cutter -Use a cake cutter that does not turn and press straight down without rotating to help the scone rise evenly.
• Baking direct – Don’t let the dough sit; Get hot oven while butter is still cold for the best elevator.

Cheese recipe and scone chive step by step

Serving Cottage Cheese, Cheddar, and Scone Chive

Serve this savory scone as a simple side at the bread. Cut it in two, roast, and spread it with butter or cream cheese for a comfortable snack or breakfast. I also like to turn it into a starter – into a scone and on it with English shrimp (boiled shrimp in experienced butter) for rich and scented appetizers.

More Scone Recipes

My recipe for classic English scone is a basic recipe for this savory version. I also use it for my strawberry scone, spice scone pumpkin and apple and scone of my date.

Save scone

Leave the scone cold completely, then store in an airtight container at room temperature for up to 2 days. For longer storage, cool up to 5 days – quite warm in the oven or grill before serving. You can also freeze it for up to 3 months; Disburse the room temperature and reheat in a warm oven to refresh.

If you make my Cottage, Cheddar, and Scone Cheese, please leave the star ranking in the recipe. You can also ask questions or leave the comments below.

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