Chive and Cheddar Scones

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 
Recipe and photos by A Healthy Jalapeno

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.

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.

Enjoy!