12 July 2020: Cheddar and Chive Scones

When we owned our Westford house, we always had a vegetable and herb garden. Among the things we grew were chives – and those of course grew prolifically. I love chives and added them to cottage cheese and egg dishes and as a garnish for soups. When we picked up our CSA share this weekend, we received a rather large bunch of beautiful chives, so of course I felt challenged to find a way to use them.

As one who enjoys baking, when I came across this recipe for a savory scone which would also make good use of our chives, it seemed liked this recipe was calling to me.

Whole Foods Cheddar and Chive Scones

Ingredients

  • 1/2 cup milk plus 2 TBSP for brushing over scones
  • 2 large eggs
  • 2 TBSP finely chopped chives (I used 1/4 cup and liked the density better)
  • 2 cups flour
  • 1 TBSP baking powder
  • 1 tsp fine sea salt
  • 1/2 tsp ground black pepper
  • 6 TBSP chilled butter
  • 1 1/2 cups grated sharp or aged cheddar cheese

Method

  1. Preheat oven to 425 degrees F.
  2. In small bowl, whisk together 1/2 cup milk and the eggs until blended.
  3. Stir in chives and set aside. In another bowl, whisk together flour, baking powder, salt and pepper.
  4. Cut in cold butter with a pastry blender until resembling coarse meal. Stir in cheddar cheese.
  5. Add milk mixture and stir just until moist clumps form (do not overmix or scones will be tough).
  6. Trun out dough onto a lightly floured surface and shape into a ball. Cut dough in half and flatten each half into a 8-inch round 1/2 inch thick.
  7. Cut each round into 6 wedges and place the wedges on a parchment lined sheet.
  8. Brush tops of scones with milk and sprinkle with remaining cheese.
  9. Bake 12 to 15 minutes or until golden brown.

About amybisson

I taught second, third and fourth graders. Teaching was my passion and joy for 30 years. And it didn't hurt that they called me "mom" sometimes. View all posts by amybisson

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