Cheddar and Chive Scones

“These savoury scones are tender, buttery, and packed with sharp cheddar and fresh chives. They are delicious warm from the oven and perfect for splitting and serving with spring compotes.”

Difficulty

Intermediate

Yield

8 scones

Ingredients

2 cups all-purpose flour1 tablespoon baking powder1/2 teaspoon salt1/2 cup cold unsalted butter, cubed1 cup old cheddar cheese, grated2 tablespoons fresh chives, chopped3/4 cup heavy cream1 egg

Equipment

Mixing bowlsMeasuring cupsMeasuring spoonsPastry cutterCutting boardBaking sheetParchment paperPastry brushDish towel

Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Preheat oven to 400°F.

Line a baking sheet with parchment paper.

Grate the cheddar cheese and finely chop the chives.

Cube the butter into small pieces and keep chilled until ready to use.

Crack the egg into a small bowl and whisk together with the heavy cream.

In a large bowl, whisk together flour, baking powder, and salt.

Add the cold butter and use your fingertips or a pastry cutter to work it into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.

Stir in the grated cheddar and chopped chives.

Pour the cream mixture into the flour mixture and stir gently with a This word has been an eternal struggle amongst Growing Chefs staff. Is it a flipper? Is it a mixer? Is it offset? All I can tell you is that it is a cooking utensil with a wide, flat blade that is not sharp.spatula until the dough just comes together.

Turn the dough onto a lightly floured surface and gently press into a circle about 1 inch thick.

Cut into 8 wedges and transfer to the baking sheet.

Brush lightly with extra cream for a golden finish.

Bake for 18 – 20 minutes until puffed and lightly golden.

Cool slightly before serving.