Cheddar Chive Scones
I woke up one morning recently and thought “I need something baked” like Cheddar Chive Scones! This is rare for me as I don’t typically eat breakfast breads. I’m pretty much a creature of habit: I love an egg over-easy (not too runny and DEFINITELY not hard), accompanied with a plate of veggies like arugula, tomatoes (the ripest, of course), peppers and cukes…kinda like a Jerusalem Salad. But this particular morning, I really wanted carbs (the bad-carb type) but not sweet. Hmmm…
A wonderful thing about scones is their versatility. Sweet scones are amazing, as are these savory ones. While it’s an easy, one-bowl recipe, scone batter needs to be handled delicately. It doesn’t enjoy being over-mixed. So take care not knead the ingredients. Just use a pastry cutter or your hands to combine the ingredients.
Share Your Thoughts...
Cheddar Chive Scones
Makes: 8 scones
Prep Time: 10 minutes
Bake Time: 30 minutes
Total Time: 40 minutes minutes
Ingredients
- 3 cups all-purpose flour
- 1 tbsp granulated sugar
- 1 tbsp baking powder
- 1 tsp salt
- 7-8 ounces coarsely grated extra-sharp Cheddar cheese (you’ll need 1 & 1/2 cups for the scones, and a little
- more for garnishing the top)
- 1/2 cup finely chopped chives
- 2 & 1/4 cups heavy cream
Egg Wash:
- 1 large egg
- 1 tbsp water
Instructions
Preheat the oven to 350°F. Line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, sugar, baking powder and salt. Add the cheese and chives and stir to combine. Add the cream, mixing with a fork just until a sticky dough forms. Use your hands to bring the dough together, mixing only to the point that the dough forms a ball.
Separate the dough into 8 even pieces, gently shape each piece into a round clump of dough and arrange on the lined baking sheet.
In a small bowl, beat together the egg and water with a fork, then brush the tops of the scones with the egg wash. Sprinkle with a bit more of the grated Cheddar.
Bake for 30 minutes or until the tops are a light golden color. For even baking, rotate the baking sheet front to back halfway through. Transfer the scones to a wire rack to cool completely. The scones can be stored in an airtight container for up to 3 days.
These are amazing with butter slathered all over them (then again, what wouldn’t be amazing with butter slathered all over it??!!).
Recipe from Bobbette & Belle
Recipe Reviews