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