Chive and Cheddar Scones

These savory scones are so tender and delicious- they define “comfort food.” They are best served straight out of the oven. If your schedule is hectic, as mine always is, prepare the scones up until just before baking. Place baking sheet in freezer.  When scones are frozen, transfer them from the baking sheet to zip-lock freezer bags.  To bake, transfer frozen scones to a parchment paper or silpat -lined pan. Cover with plastic wrap and let warm at room temperature for 30 minutes.  Bake as directed below:

Set baking rack in center of oven.  Preheat oven to 400 degrees.  Line a baking sheet with parchment paper or a silpat.

Place flour, sugar, baking powder, and salt into a food processor fitted with a steel blade.  Pulse ingredients 3 or 4 times to combine.  Sprinkle cold butter pieces over mixture and pulse just until coarse crumbs form.  Add cheese and chives and pulse 2 more times.  Transfer mixture to a large bowl.

In a small bowl, whisk together egg and 3/4 cup cream.  Set aside.

Push flour-butter mixture to the sides of the bowl to form a well. Add the liquid mixture to the well.  Using a wooden spoon, gently fold the dry ingredients until shaggy dough forms.  Turn dough onto a lightly floured counter and knead gently 3 times until dough barely comes together.

Lightly flour counter, once again, and lift dough onto flour.  Press dough into a 6×8-inch rectangle. With the aid of a spatula or dough scraper, fold left side of dough into center, and then fold right side of dough to cover left side. This is a book fold.

Lightly sprinkle top of dough with flour and gently roll it into a rectangle again, about 1/2-inch thick.  Cut dough into 12 pieces (or use a 3-inch cooking cutter) and lift each piece with a spatula, turning it over onto prepared baking sheet. Grind some pepper onto each scone.* and bake in preheated oven for 12-18 minutes, or until light golden brown.  Immediately transfer scones from pan to a cooling rack.

 

 

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