Cheddar and Chive Scones

Cheddar and Chive Scones (Adapted from Peter Oleyer at Calexico Carne Asada in Brooklyn, via NYMag

  • 2 cups all-purpose flour
  • 1 tbs. baking powder
  • 1 tsp. salt
  • 8 tbs. cold butter, diced
  • ½ cup heavy cream
  • 2 eggs
  • ¼ lb. sharp Cheddar cheese, diced
  • 1/4 cup fresh chives, diced
  • Egg wash (1 egg beaten with 1 tsp. water)

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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