Chive and Parmesan Yankee Scones (Biscuits)

Yankee Scones
Yankee Scones

I loved making these biscuits/scones (depending on which side of the pond you’re from). They could not be easier to whip up and are frankly addictive little buttery pockets of joy. Being simple, rustic and perfectly low tech I really enjoyed making them and they made my flat smell amazing. Love it.

So recently I’ve befriended some Americans who are just delightful. Whether they sound like warm, poured whiskey or have the filthiest humour that only the expat mother of a cherub tyrant could have, I am a fan. And because they’re lovely and far from home too, and because I like learning new food styles I’m trying my hand at some classic American dishes. My first effort were these delightfully simple chive and Parmesan biscuits. I’m still learning how something that seems suspiciously familiar to an English Scone can be called a biscuit and be served with gravy, not cream, but that’s exactly the point. Nevertheless in the spirit of compromise, I’m calling them Yankee Scones. But whatever they’re called, they’re delicious.


2 cups plain flour

2 tsp baking powder

pinch of salt

½ cup of milk

50 gram / 3.5 tbsp butter (cold)

1 tbsp chopped chives

1 tbsp grated parmesan


Preheat oven to 200 degrees.

Sift together, (or just beat around a bit with a fork), flour, baking powder and salt.

Dice butter and using your fingers rub through flour until the mixture resembles breadcrumbs.

Pour in milk (slowly), and work into mixture with a fork until the mix comes together as a dough. You don’t want the dough to be too sticky, so go slow with the milk – you may not need to use absolutely all of it. Add Parmesan and chives and bring the dough together into a ball. It’s not bread so there’s no need to knead the dough too much at all, enjoy being a bit lazy with it.

On a floured surface, roll out dough till about .5cm thick, and cut using a cookie cutter (or in my case – a wine glass), cut out small rounds (mine were about 4cm across) and place onto a baking paper lined baking tray.

Brush milk across the faces of the scones, or pat a little over with your fingers (this helps them get that lovely golden colour and a bit more crisp on top), and sprinkle each with a little parmesan.

Bake in the oven for ten minutes, or until golden brown.

Serve warm with a smear of butter, or accidentally eat four at once over the kitchen sink.

Gift Idea: Wrap them up and give them to friends to prove you have self restraint.
Gift Idea: Wrap them up and give them to friends to prove you have self restraint.

8 thoughts on “Chive and Parmesan Yankee Scones (Biscuits)

  1. I can almost smell the scones from here 😛 We are using the same theme, and I can’t help noticing your beautiful photos. Keep up the fantastic work!


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