Mushroom & cheese scones with chives

Mushroom & cheese scones. Image by South African Mushroom Farmer’s Association

Mushroom & cheese scones: A cheesy treat for tea time

Hlep yourself to a new twist on a classic tea time snack. These mushroom and cheese scones are just the perfect baked treats.

Mushroom & cheese scones with chives

Mushroom & cheese scones. Image by South African Mushroom Farmer’s Association

Having a snack with your favourite cup of tea or coffee is a necessity because it’s just so good. However, scones can become a bit samey even with a thick slab of butter and cheese. Our savoury mushroom and cheese scones are a great twist on a favourite. If you love baking, these scones are a great change of taste and still works well with a nice cuppa’.

Making mushroom & cheese scones

The actual scone dough is simple and easy to make but the real fun comes with the rest. When cooking your mushrooms, you can cook them in oil, but salt and no oil helps remove the moisture. The chives add freshness as well as colour and you can add some fresh chives when serving. You can still enjoy these with the usual favourites like cream and cheese or just some butter.

Hlep yourself to a new twist on a classic tea time snack. These mushroom and cheese scones are just the perfect baked treats.

Mushroom & cheese scones recipe

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Recipe by South African Mushroom Farmers’ Association Course: SnacksCuisine: GlobalDifficulty: Easy
Servings

4

servings
Prep time

20

minutes
Cooking time

5

minutes
Baking Time

20

minutes
Total time

45

minutes

Ingredients

  • 500 g portabellini mushrooms, sliced

  • olive oil, for frying

  • 450 g flour, plus extra for dusting

  • 6 tsp baking powder

  • 2 tsp salt

  • 1 tsp freshly ground black pepper

  • 1 tbsp mustard powder

  • 100 g cold butter, grated

  • 250 g mature cheddar cheese, grated

  • 1 bunch chives, finely sliced

  • 125 ml cold milk

  • 125 ml cold water

  • 1 egg, beaten with a tiny splash of milk

Method

  • Preheat oven to 220˚C and line a large baking tray with baking paper and set aside.
  • Heat a drizzle of olive oil in a large frying pan. Fry the mushrooms in batches until golden brown and they have released all their moisture. Season.
  • Remove mushrooms from heat and spread out in a single layer onto some paper towel. Cover with another layer of paper towel and gently squeeze any excess moisture out.
  • Place flour, baking powder, salt, pepper and mustard powder into a large mixing bowl and whisk together until well combined.
  • Rub the butter into the dry mixture using your fingertips until it resembles wet sand.
  • Add in the cooked mushrooms and toss well so that they are evenly coated with flour.
  • Add in most of the cheese, reserving a scant handful to top the scones. Add in the chives, and stir to combine. Pour in the milk and water and mix until the dough just comes away from the edge of the bowl. Tip on to a very lightly floured surface and bring the dough together into a rectangle pressing it gently together and never kneading or over=mixing it.
  • Cut out scones with a fluted cutter. Press excess together gently, avoiding over-mixing.
  • Place scones on a baking tray and brush with the beaten egg mixture.
  • Top with the remaining cheese and bake for about 20 minutes until evenly golden brown and cooked through. Rotate the baking tray half way through the bake for a more even colour and even rise.
  • Allow to cool on a wire rack before breaking open and and smearing with a generous amount of butter.

Notes

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