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Mascarpone and chive griddle scones

08 September 2009

These creamy savoury griddle scones make a great addition to a breakfast or brunch. Serve in place of toast or hash browns with bacon, eggs and fried tomatoes, or just on their own with soft butter, writes Genevieve Knights in her new book Scones

Mascarpone and chive griddle scones
Mascarpone and chive griddle scones

Cooking time

10 minutes




12 scones


  • 200g flour 
  • 2 teaspoons baking powder 
  • ½ teaspoon salt 
  • 2 tablespoons fresh chopped chives 
  • 250g mascarpone 
  • 100–120mls milk


Place a large cast-iron pan onto a medium heat. Sift the flour, baking powder and salt into a medium-sized mixing bowl.

Add the chives and mascarpone, then work in with a fork. Add the milk a little at a time until the mix comes together to form a dough – you may not need all the milk.

On a floured surface, knead the dough 2 or 3 times. Divide into 12 even pieces then pat each piece into a flat circle around half a centimetre thick.

In 2 batches, place the dough circles into the hot dry pan. Turn over after 2 minutes then cook a further 2 minutes.

Keep warm in the oven until serving time.

Scones by Genevieve Knights, published by Accent Press Ltd, July 19 2010, price £7.99, is full of fantastic sweet and savoury scone recipes. 

The opinions expressed are those of the author and are not held by Saga unless specifically stated.

The material is for general information only and does not constitute investment, tax, legal, medical or other form of advice. You should not rely on this information to make (or refrain from making) any decisions. Always obtain independent, professional advice for your own particular situation.