Cheddar & Chive Scones
A month after my husband and I got married, we bought some little plastic mini-greenhouses and seed pellets just to see what happened if we tried growing some herbs from seed.
Seven years and two moves later, we still have our love chives.
These chives signal the beginning of spring since they are the very first bit of green in my herb container, and I’m always glad to see them return since it means I can make these scones again.
These scones helped introduce my daughter to really sharp cheddar cheese, which she’ll now happily eat by itself.
These scones have a few, simple ingredients. If you can, grate the cheese yourself and use full fat or reduced fat milk. I’ve made these with skim, but they’re not the same.
Chive and Cheddar Scones
2 cups unbleached all purpose flour
1 tsp. salt
1 tablespoon baking powder
2 tsp. sugar
4 tablespoons cold butter, cut into small cubes
1 c. coarsely grated sharp cheddar cheese
1/3 c. snipped fresh chives
3/4 c. + 2 tablespoons milk
1. Preheat the oven to 425. Line a baking sheet with parchment.
2. Whisk together the dry ingredients.
3. With a pastry cutter (or a fork), work the butter into the dry ingredients until it’s sandy looking but some of the butter remains in larger pieces.
4. Mix in the cheese and chives until evenly distributed.
5. Add milk, stirring to combine. If there are crumbs in the bottom, add the remaining 2 tablespoons of milk.
6. Scoop the ball of dough out of the bowl and cut it in half. Roll or pat each half into a circle and cut each circle into 6 pieces. King Arthur says to roll the dough into 1 7″ circle and cut into 8 pieces, but I wanted slightly smaller scones.
7. Pop the scones into the oven for about 22 minutes, or until they’re golden brown. Remove and cool in the pan.
8) Bake the scones for 22 to 24 minutes, until they’re golden brown. Remove them from the oven, and cool right on the pan. Serve warm or at room temperature.
How to Freeze
These scones freeze beautifully – just pop them in the freezer after rolling and cutting. Put the scones into a bag, and pull out as desired. Cook for about 30-35 minutes at 425 until golden brown.
Want other cheesy recipes?
Want more bread recipes?