Cheesey, buttery, flaky, and festive, these savoury Buttermilk Manchego and Chive Scones will be perfect for your Christmas mornings or holiday dinners. This recipe also includes freezing instructions so you can make these beauties ahead of time. Win! Note: It would be helpful to read through the recipe and notes at least once before you start making this recipe.
Prep Time15 minutesmins
Cook Time18 minutesmins
Total Time33 minutesmins
Servings: 12
Ingredients
3cups(384 g) all-purpose flour
1tablespoon(15 g) baking powder
1/4teaspoonbaking soda
1teaspoondry mustard powder
1teaspoonkosher salt
1/2cup(115 g) unsalted butter, nearly frozen(or just very cold if not grating)
1 cup(4-5 ounces) finely grated Manchego cheese, divided (or any hard cheese)
2tablespoonsminced fresh chives
1cupwhole buttermilkplus an extra splash if needed (see notes to make your own buttermilk)
1/4cupwater(*see notes)
1egglightly beaten with a splash of milk
Flaky sea salt, if you wish
Instructions
Preheat the oven to 400ºF. Line a rimmed baking sheet with parchment paper.
In a large bowl, whisk together flour, baking powder, baking soda, mustard powder, and salt. Use a box grater to grate the butter using the largest holes. (Alternatively, you can cube very cold butter, instead of grating.)
Add the grated, or cubed, butter to flour mixture, then use your fingers to rub the butter into the flour until it resembles the size of small peas.
Add 3/4 cup of the cheese and chives to the flour mixture and toss to combine. Pour in the buttermilk and water and use a spatula or wooden spoon to mix just until combined. If the mixture seems dry, add a tablespoon more buttermilk (or slightly more as needed).
Tip out the dough onto a lightly floured work surface and knead it a few times to bring it together. Don't overwork it - it's fine if it still looks scraggly.
Pat the dough into roughly a 10x6-inch rectangle that is 1-inch high. Cut into rounds using a 3" cutter, or use a sharp knife to cut into squares. Re-roll the scraps until all of the dough is portioned, you should have 12 scones plus maybe a tiny one. (At this point, if making ahead, you could freeze the scones - see notes for instructuons.)
Place on prepared baking sheet and brush the tops with the beaten egg and milk mixture. Sprinkle with the remaining grated cheese and a sprinkle of flaky salt, if desired. Bake in preheated oven for 15 to 18 minutes or until golden brown and well risen. Allow to cool slightly and serve warm.
Scones are best the day they are baked, but I quite enjoy them the next day, gently reheated in the oven. See notes below for making ahead.
Notes
Make your own buttermilk:I highly recommend you make these scones with real buttermilk. In a pinch, you can use this substitute: Combine 1 cup whole milk + 1 tablespoon white vinegar, or lemon juice, and let sit for 5 minutes before mixing into the dough. *If you made your own buttermilk, the mixture will be thinner than actual buttermilk so only add 2 tablespoons water, plus a little more only if needed. Tips:I like to grate the butter, then place back in the freezer for a few minutes while I prepare the other ingredients. If at any point you notice the butter or flour/butter mixture becoming warm, pop into the freezer for 5 minutes before proceeding.Make AheadScones are best eaten the same day they are baked. The good news is unbaked scones freeze beautifully and you can bake them directly from frozen. Make a few batches ahead of time so you have them ready to bake at any time throughout the holidays.To freeze:Once you place the cut out scones on a sheet pan, without applying the egg wash, transfer the whole tray to the freezer. Freeze until they are completely hard, then transfer the scones to a ziplock bag freezer bag or to an airtight container.When you are ready to bake them, place the frozen scones on a sheet pan and brush with egg wash. Bake from frozen as per recipe, perhaps adding 1 minute to the cooking time, or until the scones are nice and golden.