You would think after posting a whole thing about complicated recipes that I’d put up an easy one next BUT I was asked to make a savory baked good for Easter morning and baked goods are very complicated to me. This is because, if you know anything about me, I do not consider myself a “baker” at all, so this inadvertently became an opportunity to challenge myself…. And it was a CHALLENGE let me tell you. Anyway, here they are: baked cheddar and chive scones folks.
You will need:
3 cups all-purpose flour
1 Tbs baking powder
1 Tbs sugar
1 1/2 tsp salt
1/2 tsp black pepper
1 stick cold unsalted butter (cut into pieces)
1 1/2 cups extra sharp cheddar cheese (grated), plus extra for garnish *optional
1/2 cup chopped fresh chives
1 cup whole milk, plus 2 Tbs
**Butter or Honey to spread/drizzle on after
Preheat your oven to 400 F and line a baking sheet with parchment or a silicon liner.
In a bowl whisk together flour, baking powder, sugar, salt, and pepper.
Chop your chives and grate your cheese. Add the chives and cheese to your flour mixture and stir to incorporate.
Chop your butter. *The key is to keep the butter COLD during the entire process.
Toss your butter into your bowl and cut the butter into the mixture. I used two forks, but if you have a pastry blender use it! Resist any urge you may have to use your bare hands for this process. The warmth from your hands will melt the butter and your finished product will fall flat. Mix until the butter and flour begin to come together. I don’t want to lie to you, this part is a bit of a TASK.
Add your cold milk slowly until a dough begins to form (be very careful not to overwork it). If it seems incredibly dry, add additional milk by the tablespoon until you get a dough. Form your dough into two balls and place on a lightly floured surface.
Using a rolling pin, roll your dough to about a 3/4 inch thickness. Cut each rolled out portion into 3 equally sized long strips. Cut each strip into little triangles. Place on your prepared baking sheet and brush with milk. Top with cheese (optional) and bake for about 15-18 minutes or until golden brown.
Remove from oven and let cool on a wire rack. Serve warm if you can, and with a little honey or butter! (I served these the next day and without any additional butter or honey, which is also an option, but they were SO yummy still warm) Yield is about 24 little scones.
*This batch I chose not to top with cheese
*This batch I did
