Cheddar and Chive Scones (Adapted from Peter Oleyer at Calexico Carne Asada in Brooklyn, via NYMag)
Preheat oven to 400. In a small skillet, melt ½ tablespoon of butter. Sauté chives until soft, about 1 minute. Place in a small bowl with Cheddar cheese and coat with 1 tbs. of flour. In another bowl, combine the rest of the flour with baking powder and salt. Cut in remaining butter with a fork until the butter is pea-size.
Lightly whip eggs and cream and add to the flour-and-butter mixture. Using a wooden spoon, fold mixture until it begins to come together. Add the Cheddar-and-chive mixture to the dough and mix until everything is incorporated.
Turn out the dough onto a well-floured surface and knead gently for less than one minute. Roll dough ¾- to 1-inch thick and cut into 8 triangles or with biscuit cutter. Brush with egg wash and place on well-oiled baking sheet.
Bake for 25 minutes or until golden brown.
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