Scones with Gruyère AOP and chives

Scones with Gruyère AOP and chives

Makes 8 scones
1 hour


  • 300 g flour 
  • 2 tbsp granulated sugar 
  • 1 tbsp baking powder 
  • Pinch of salt 
  • 75 g diced chilled butter 
  • 50 g grated Gruyère AOP + extra for garnish 
  • 1 tbsp fresh chives, finely chopped 
  • 1 egg 
  • 150 ml milk


  1. Preheat the oven to 200°C (forced-air) and line a baking tray with baking paper. 
  2. Put the flour, granulated sugar, baking powder, a pinch of salt and the butter in a bowl and knead until you have a coarse crumbly dough. Then add the grated Gruyère AOP and the chives and mix into the dough. 
  3. Beat the egg with the milk and add to the dough in the bowl. Knead together with your hands until you have a slightly sticky dough. Do not knead too long, you should still be able to see pieces of butter. 
  4. Sprinkle the work surface with some flour and roll out the dough until 2 cm thick. Cut out circles with a +/- 4cm diameter biscuit cutter and arrange on the baking tray. Repeat the procedure with the remaining dough. 
  5. Sprinkle some grated Gruyère AOP on the scones and bake in the middle of the oven for 12-15 minutes.  

English breakfast with a difference? The English serve scones for breakfast as well as for afternoon tea. They are delicious with both sweet and savoury fillings. The Gruyère AOP adds a creamy texture inside and a crispy cheese crust on the outside. Ideal with savoury and sweet snacks.


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