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Cheddar Chive Scones

Ingredients

  • 1 cup aged Cheddar cheese, shredded
  • 3 cups all purpose flour plus additional for rolling
  • 3 tablespoons granulated sugar
  • 1/2 teaspoon black pepper
  • 1 1/2 teaspoons kosher salt
  • 1 tablespoon baking powder
  • 1 cup cold unsalted butter, 1/4" cubes
  • 1 large egg
  • 1 large egg yolk
  • 1/2 cup whole milk
  • 1/2 cup heavy cream plus additional for brushing
  • 2 tablespoons chives, minced

Prep Time:

20 minutes

Cook Time:

25 minutes

Serves:

15

These warm and cheesy scones make an unexpected and welcome addition to any meal. Ideally suited for an Easter buffet.

Why Try? A perfect accompaniment to any meal, these scones are full of flavor. Try them with dinner and maybe even breakfast.

Foodie Byte: This recipe can be a base for any flavor of savory scones. Replace the Cheddar and chives with your favorite flavor combination.

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Preparation

  1. Preheat oven to 400°F.
  2. Add dry ingredients to food processor.
  3. Pulse cold butter into dry ingredients to form pea size crumbs.
  4. Pulse in egg and egg yolk. Approximately two pulses.
  5. Pulse in milk and heavy cream. Approximately three to four pulses.
  6. Pulse in Cheddar cheese and chives. Approximately two pulses.
  7. Flour a clean counter space and your hands. Empty dough from food processor onto floured surface. Knead dough a few times using the heel of your hands. Approximately 10 times.
  8. Using a floured rolling pin, roll dough to 1/4 inch thick. This should form a round disk that is 10-12 inches wide.
  9. Use a round cookie or biscuit cutter to cut scones. Place scones onto a baking pan lined with parchment paper.
  10. Brush the top of the scones with reserved cream.
  11. Bake for 20-25 minutes until light golden.

Nutritional Information

Calories 281, Carbohydrates 23g, Cholesterol 77mg, Fat 19g, Fat Calories 168, Fiber 0.7g, Protein 6g, Saturated Fat 12g, Sodium 350mg. Daily Values: Calcium 133.84mg 13%, Phos 112.3mg 11%, Copper 0.05mg 3%, Zinc 0.54mg 4%, Panto 0.29mg 3%, Biotin 1.98mcg 660%, Iodine 9.48mcg 6%, Magnesium 10.12mg 3%, Iron 1.42mg 8%, Vitamin B6 2%, Vitamin C 0%, Vitamin B12 3%, Vitamin D 6%, Vit E-a-Toco 2%, Vitamin A 12%. Percent Daily Values are based on a 2,000 calorie diet.