Cheddar Cheese and Chive Scones
Adapted from A Homemade Life
These are pretty easy to make, and if you are like me and enjoy extra cheese on your cheese scones, I recommend sprinkling some parmesan on top. This recipe is also pretty easy to modify, and the original (which was for lemon zest & ginger) in fact encourages experimentation in the flavors.
- 2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 4 tablespoons butter, cut into 1/2-inch cubes
- 3 tablespoons sugar
- 1 cup finely grated cheddar cheese
- 2 teaspoons Dijon mustard
- chopped chives to accent
- 1/2 cup milk
- 1 large egg
Preheat oven to 425°F. In a large bowl, whisk flour, baking powder, and salt. Using your hands, add the butter into the mixture, making sure any leftover butter lumps are about pea-size. Add the flavor ingredients - sugar, cheese, chives, mustard - and whisk to combine into the flour mixture.Pour the milk into a small bowl and add the egg; beat until blended. Pour into the flour mixture (be sure to leave a splash in the bowl) and stir to combine. Squeeze dough with your hands so it begins to stick together. Turn that and any extra flour onto a cutting board or counter top and knead until it stays together. This won't take long. Make the dough into a circle about an inch thick and cut into wedges.
Put wedges on baking sheet. Use the remaining egg mixture as a glaze, spreading it over the tops of the wedges. Bake for 10-15 minutes: they should be a pale yellow and a knife should come out clean. Cool slightly.
NOTE. Store in airtight container, unless you're storing for more than a day or two, in which case you should freeze them. Bring to room temperature, though they're best warm. (Reheat at about 300°F.)