Cheddar and Chive Scones

Cheddar and Chive Scones

Makes 12
Over-mixing the dough can result in tough baked goods, so pay close attention to the process when adding the butter and milk mixture to ensure soft, tender scones.
Ingredients: 
  • 1/2 cup milk (plus 2 tablespoons for brushing over scones)
  • 2 large eggs
  • 2 tablespoons finely chopped chives
  • 2 cups unbleached all-purpose flour, more for rolling out biscuits
  • 1 tablespoon baking powder
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon black pepper
  • 6 tablespoons (3/4 stick) cold unsalted butter
  • 1 1/2 cup grated sharp or aged cheddar, divided
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Method: 
Preheat the oven to 425°F. In a small bowl, whisk together 1/2 cup of the milk and eggs until blended. Stir in chives and set aside. In another bowl, whisk together flour, baking powder, salt, and pepper. Add cold butter and pulse, or quickly blend with your fingertips, until mixture resembles coarse meal. Do not over-mix. Add 1 cup of the grated cheese and pulse just to combine. Add milk mixture and process just until moist clumps begin to form.

Turn out dough onto a lightly floured surface and shape into a ball. Cut dough ball in half, then flatten each half into an 8-inch round circle, about 1/2-inch thick. Cut each circle into 6 wedges, as you would cut a pie. Brush tops with milk and sprinkle with remaining 1/2 cup of cheese. Place on a nonstick baking sheet. Bake for 12 to 15 minutes or until golden brown.
Nutritional Info: 
Per Serving: Serving size: 1 scone, 210 calories (110 from fat), 12g total fat, 7g saturated fat, 65mg cholesterol, 440mg sodium, 19g carbohydrates, (1 g dietary fiber, 1g sugar), 9g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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