I made these on a whim and I was not at all disappointed! I left out the Chives and added a 1/2 tsp. or so of Cayenne pepper to the dough. I've been eating them for breakfast every day since-- they are delicious and filling warmed up with a little butter and a side of a couple turkey sausage links! Make sure to try to make the dough even thickness throughout when on the baking sheet, so they are less likely to crumble and the edges don't burn.
Cheddar and Chive Scones
Photo: Frances Janisch
Yield: Makes 8 scones
- 2 cups all-purpose flour
- 1 tablespoon sugar
- 1 tablespoon baking powder
- 1 1/4 teaspoons kosher salt
- 1 stick unsalted butter, chilled and cut into a 1/4-inch dice
- 2/3 cup heavy cream, plus 1 tablespoon for brushing
- 1 cup (about 4 ounces) grated Cheddar
- 1 tablespoon finely chopped fresh chives
- Heat oven to 425° F.
In a large bowl, combine the flour, sugar, baking powder, and salt. Using a pastry blender or 2 knives held crisscross fashion, cut in the butter until the mixture resembles coarse crumbs. Stir in 2/3 cup of the cream. Add the Cheddar and chives and use your hands to combine; the dough should be crumbly. Knead the dough a couple of times until it comes together. Gently pat it into a ball, then flatten slightly into a 1-inch-thick disk. Transfer to a baking sheet. Slice into quarters, then cut each quarter in half. Brush the top with the remaining cream. Bake for about 30 minutes or until golden.
Tip: For a hearty sandwich, split a scone in half, spread it with mustard, and fill it with leftover turkey or ham.
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