May 24, 2011

Chive and Cheddar Scones

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Fresh cut chives and grated cheddar cheese are two of my favorite breakfast ingredients whether it be in my eggs, biscuits or scones.

There is a farmers market on my way home from work that bakes their own chive and cheddar scones and for a little while I became seriously addicted and would stop almost everyday (or pick up enough to have one each day of the week) but they are literally that good.
This week I had an urge to create my own scone with the same ingredients and flavors I love within my own kitchen... some for breakfast and some for lunch sandwiches, yum.

I baked these up for Mother's day as well a couple of weeks back for our family brunch and they were a big hit, perfect for a bunch or outdoor entertaining dish. They are light, moist and extremely flavorful. 

I still love my farmers market but nothing beats HOMEMADE! 
Chive and Cheddar Scones 
Yields: 16 large scones

Ingredients

4 cups plus 1 tablespoon all-purpose flour, divided
2 tablespoons baking powder
2 teaspoons salt
3/4 pound cold unsalted butter, diced
4 extra-large eggs, beaten lightly
1 cup cold heavy cream
1/2 pound extra-sharp yellow Cheddar, small-diced
1 cup minced fresh chives
1 egg beaten with 1 tablespoon water, for egg wash


Preheat the oven to 400 degrees F.
Combine 4 cups of flour, the baking powder, and salt in the bowl of an electric mixer. 


Add the butter and mix on low speed until the butter is in pea-sized pieces. Mix the eggs and heavy cream and quickly add them to the flour-and-butter mixture. Combine until just blended. Toss together the Cheddar, dill, and 1 tablespoon of flour and add them to the dough. Mix until they are almost incorporated.

Dump the dough onto a well-floured surface and knead it for 1 minute, until the Cheddar and chives are well distributed.  Cut dough into two parts and work with one half at a time.

Roll the dough 3/4-inch thick. Cut into 4-inch squares and then in half diagonally to make triangles. Brush the tops with egg wash. Bake on a baking sheet lined with parchment paper for 20 to 25 minutes, until the outside is crusty and the inside is fully baked.

Note: This gave me 16 large scones however if you cut your dough ball into thirds you can most likely get 20-22 scones out of this dough, obviously a little smaller in size.
Recipe and photos by A Healthy Jalapeno

2 comments:

perrieb said...

Hi, you didn't say how long you bake the scones. Can you please clarify?

perrieb said...

How long do you bake these scones? You didn't provide that information.