product-info_badges_FINALproduct-info_badges_FINAL product-info_badges_FINALproduct-info_badges_FINALproduct-info_badges_FINALproduct-info_badges_FINALAsset 1product-info_badges_FINAL

Cheddar and Chive Scones

Makes 12
Time 25 min
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.
Special Diets:
Ingredients
  • 1/2 cup milk (plus 2 tablespoons for brushing over scones) divided
  • 2 large eggs
  • 2 tablespoons finely chopped chives
  • 2 cups all-purpose flour plus more for shaping scones
  • 1 tablespoon baking powder
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon ground black pepper
  • 6 tablespoons (3/4 stick) cold unsalted butter
  • 1 1/2 cup grated sharp or aged cheddar divided
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 cut in butter with a pastry blender, or quickly blend with your fingertips, until mixture resembles coarse meal. Do not over-mix. Add 1 cup of the grated cheese and stir just to combine. Add milk mixture and stir 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.

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.
  • 1/2 cup milk (plus 2 tablespoons for brushing over scones) divided
  • 2 large eggs
  • 2 tablespoons finely chopped chives
  • 2 cups all-purpose flour plus more for shaping scones
  • 1 tablespoon baking powder
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon ground black pepper
  • 6 tablespoons (3/4 stick) cold unsalted butter
  • 1 1/2 cup grated sharp or aged cheddar divided