Cheese and Chive Scones

READY IN: 30mins
Recipe by bluemoon downunder

A delicious low-calorie, low-fat version of the Classic Cheese and Chive Scones with healthy low-fat alternatives in the inclusion of the low-fat soft cheese and the skimmed milk. If you wish, you can also use reduced-fat cheddar, but this will seriously compromise the flavour in a way that the other two low fat alternatives do not. Adapted from Parragon's 'Low Fat'.

Top Review by Lalaloula

OUTSTANDING SCONES!!! I made these for lunch today and was amazed at how tasty and special they were! They have a very fluffy, moist inside with a crunchy crust and the flavour is a perfect blend of all the spices and herbs added. I unfortunately didnt have any fresh herbs on hand, so I used dried, but the taste was still so yummy, that I picture them to be extraordinary with fresh ones. The perfect excuse to make them again soon! ;) I used whole spelt flour to make them even more healthy and I found the nuttier taste of the flour was a nice addition to the overall flavour. The cheddar on top melted into crispy-gooey goodness, which I luved! To make my dough workable I needed 12 tbs milk, but then it was very easy to handle and I ended up with 9 small scones from the full recipe. THANKS SO MUCH for sharing this lovely recipe with us, bluemoon! Ill definitely make it again (maybe using a different cream cheese or a different herb combination). Made and reviewed for 1-2-3-Hit-Wonders August 09.

Ingredients Nutrition


  1. Preheat the oven to 200ºC/400ºF.
  2. Sift the flour, mustard, cayenne and salt in a mixing bowl.
  3. Add the soft cheese to the mixture and mix together until well-combined.
  4. Stir in the snipped chives.
  5. Make a well in the centre of the ingredients and gradually pour in 31/2 fluid ounces of milk, stirring as you pour, until the mixture forms a soft dough.
  6. Turn the dough onto a floured surface and knead lightly.
  7. Roll out until 3/4 inch thick and use a 2 inch plain pastry cutter to produce as many rounds as you can.
  8. Transfer the rounds to a baking sheet.
  9. Re-knead the dough trimmings together and roll out again. Stamp out more rounds. You should be able to make 10 scones in total.
  10. Brush the scones with the remaining milk and sprinkle with the grated cheese.
  11. Bake in the oven for 15-20 minutes until the scones have risen and are golden.
  12. Transfer the scones to a wire rack to cool.
  13. Serve the scones with a low-fat soft cheese, garnished with chives.
  14. Chef's Note: For sweet scones, omit the mustard, cayenne pepper, chives and grated cheese. Replace the flavoured soft cheese with plain low-fat soft cheese. Add 23/4 ounces currants, sultanas or berries and 1 ounce caster sugar. Serve with low-fat soft cheese and fruit spread.

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