CHEESY POTATO AND CHIVE SCONES

I have been in love with Chives ever since I first ate them.

The first time I used them finally, was when I threw a surprise birthday party for my husband.
I was so proud of myself at having created a new recipe which was well liked by all at the party.
Imagine the rude shock I received when I was browsing in the recipe-book section of a well-known book store. I opened this tiny little book and found myself looking at the picture of my new creation.
Even the filling inside was almost identical, with two differences. My filling had nuts and dear dear Chives saved me from looking like a copy-cat.
My husband pacified me saying, "Great minds think alike".
Now when I see something similar to my creations, that is what I tell myself, smile and move on.
Ever since I had been wanting to do something special with this lovely herb and finally after six years have come up with something that has again made me fall in love with this slender herb.
These are great with evening tea as they are very light or as a starter/ appetizer in any party. They can be loaded with a topping or served with a dip. I like to eat them simply with a little cheddar and chopped chives on top.
The mild taste of the chives mingled with the onion flakes lingers on.



cheesy potato and chive scones


Chives are the smallest species of onions. They are milder in taste and are rich in vitamin A and C, calcium and iron and have trace amounts of sulphur. These are stems of bulbous plants and are slender, hollow and tubular, very much like the spring onions, only much thinner. They are known to be good for the circulatory system and have diuretic, stimulant and antiseptic properties but may cause digestive problems hence are not eaten as a main dish but used in little quantities in soups, or fish or with cheeses and as a garnish. Being similar but milder in taste and flavour these can be substituted by spring onions.


CHEESY POTATO AND CHIVE SCONES
gives 44 pieces

Ingredients:
.Self raising flour................................2 cups or 225gm.
.Butter.................................................2 Tbsp.
.Salt....................................................1/4th tsp. or to taste
.Crushed black pepper........................1/2 tsp.
.Crushed red chili flakes.....................1/4th tsp.
.Dried onion flakes.............................1/2 Tbsp.
.Potato................................................150 gm. boiled and mashed
.Feta cheese........................................25gm., crumbled
.Cheddar cheese.................................25gm. grated
.Chives...............................................2 Tbsp. finely chopped
.Yogurt(along with it's liquid)............3 Tbsp.

For garnish:
.Cheddar cheese...................................1/4th cup, thickly grated
.Chives.................................................1 Tbsp. finely chopped

  or

For  Cheesy Yogurt dip:
.Cheddar cheese...................................1/4th cup, finely grated
.Chives.................................................1 Tbsp. finely chopped
.Yogurt.................................................1/2 cup thick
.Salt......................................................to taste
.Black pepper.......................................1 pinch, crushed


Method:
.Sieve together self raising flour and salt.
.Roughly mash the boiled potato, just so that there are no pieces. Do not make it buttery as this will
 make the dough very sticky.
.Add all the ingredients except yogurt and using a fork mix well.
.Add yogurt and mix gently.
.Bring together into a dough. The dough will be slightly moist.
.Cover and set aside for 10 minutes. The dried onion flakes will absorb any extra moisture from the dough.
.Pre-heat the oven to 230 degree C/445 degree F/gas mark 8.
.Divide the dough into 2 and gently form into ball shapes.
.Roll out the dough on a lightly floured surface with a rolling pin that has been rubbed with flour
 into 1/2 cm thick circles.
.Using a cookie cutter of approximately 1 inch diameter cut out shapes.
.Re-shape the remaining dough (from cut-outs) till all of it is used.
.Place on a lightly greased cookie tray and bake for 8-10 minutes or until they turn a golden brown.*
.Cool on a wire rack for 3 to 4 minutes.
.Serve immediately topped with grated cheddar cheese and finely chopped chives or any other topping
 of liking.

For Cheesy Yogurt dip
.Mix together all the ingredients and serve along with the scones in a bowl.

Note:
.The time taken may vary slightly depending on the thickness of the scone.
.These are crisp on the outside with a lovely delicate taste.
.If they get cold just warm them in the oven.



cheesy potato and chive scones