Cheddar and chive scones with velvety sweet potato, zucchini and ginger soup

Ingredients

• 250 g All-purpose flour (Sift before use)
• 10 g Baking powder (1 packet)
• 0.5 g Salt (A pinch)
• 100 g Fresh butter (Cut into cubes, very cold)
• 150 g Mature cheddar cheese (Coarsely grated)
• 2 c. à soupe Fresh chives (Finely chopped)
• 100 ml Whole milk (At room temperature)
• 400 g Sweet potato (Peeled and diced)
• 200 g Zucchini (Diced)
• 1 piece Onion (Cut into quarters)
• 1 c. à café Fresh ginger (Finely grated or ginger paste)
• 1 c. à soupe Olive oil
• 15 g Butter (for the soup)
• 500 ml Vegetable broth (Prepared from a cube or liquid)
• 300 ml Water
• to taste Black pepper

Instructions

1. Preheat the oven

   Turn on the oven and set it to 220 °C. Let it heat for about 5 minutes.

   Time: PT5M

   Temperature: 220°C

2. Prepare the scone dough – dry part

   In the Thermomix bowl, weigh the flour, baking powder and the pinch of salt. Mix for 5 seconds at speed 5 to homogenize.

   Time: PT2M

3. Incorporate the cold butter

   Add the butter cut into cubes. Activate the Turbo function 5 to 6 times (about 5 seconds each) until you obtain a sandy texture where the butter is well integrated.

   Time: PT5M

4. Add the cheese, chives and milk

   Pour in the grated cheddar, the finely chopped chives and the milk. Knead for 30 seconds at speed 4 until a homogeneous dough forms.

   Time: PT2M

5. Shape the scones

   Spread the dough on a baking sheet lined with parchment paper to about 2 cm thickness. Cut triangles or rounds using a knife or cookie cutter.

   Time: PT5M

6. Bake the scones

   Bake the scones for 12 to 15 minutes, until they are golden and slightly risen.

   Time: PT15M

   Temperature: 220°C

7. Cool the scones

   Remove the sheet from the oven and let the scones cool for 5 minutes on a rack before serving.

   Time: PT5M

8. Prepare the soup – sauté the vegetables

   In the Thermomix bowl, place the sweet potato dice, zucchini dice, onion quarters, grated ginger, 1 c. à soupe of olive oil and 15 g butter. Sauté for 5 minutes at 120 °C, speed 1.

   Time: PT5M

   Temperature: 120°C

9. Cook the soup

   Add the vegetable broth and water. Program 10 minutes at 100 °C, speed 1.

   Time: PT10M

   Temperature: 100°C

10. Blend into a velouté

    Blend the soup for 1 minute at speed 8 until you obtain a smooth, creamy texture.

    Time: PT1M

11. Season

    Taste and adjust seasoning with salt and black pepper to your liking.

    Time: PT2M

12. Plating

    Serve the warm scones accompanied by a bowl of velvety soup. Enjoy immediately.

    Time: PT0M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

30 g

Fat

20 g

Fiber

4 g

Ingredient Substitutions

• Instead of All-purpose flour: Whole wheat flour
• Instead of Baking powder: Homemade leavening powder (baking soda + cream of tartar)
• Instead of Fresh butter: Vegetable margarine (for lactose‑free version)
• Instead of Mature cheddar cheese: Gruyère cheese, Emmental cheese
• Instead of Fresh chives: Flat‑leaf parsley, Dill
• Instead of Whole milk: Almond milk, Soy milk
• Instead of Sweet potato: Butternut squash
• Instead of Zucchini: Eggplant
• Instead of Onion: Shallot
• Instead of Fresh ginger: Ground ginger (½ tsp)
• Instead of Olive oil: Canola oil
• Instead of Butter (for the soup): Margarine
• Instead of Vegetable broth: Water + homemade broth cube

Equipment Needed

• Thermomix or stand mixer
• Oven
• Baking sheet
• Parchment paper
• Silicone spatula
• Chef's knife
• Cutting board
• Cheese grater
• Serving bowl or tureen
• Cooling rack (optional)

Critical Steps — Do Not Skip

• Incorporate the cold butter without melting it (step 3).
• Do not over‑knead the dough to keep the scones light (step 4).
• Bake in a very hot oven to achieve a good rise (step 6).
• Sauté the vegetables without burning them (step 8).

Chef Tips from the Video

• Cut the butter into small cubes and freeze it for 10 minutes before incorporating: this makes the sanding easier.
• Use aged cheddar for a more pronounced flavor.
• For an even creamier soup, add 20 ml of crème fraîche just before serving.

Troubleshooting

Storage

Refrigerator: Store the scones in an airtight container for 3 days. The soup keeps for 4 days in the refrigerator.

Freezer: Scones freeze for 2 months; thaw in the oven. The soup freezes for 2 months in portions.

Room temperature: Do not leave the scones at room temperature for more than 2 hours.

Make-Ahead Tips

• Scones can be baked ahead and reheated for 5 minutes in the oven.
• The soup stores very well; prepare it the day before and gently reheat.