This is a delicious, fluffy, savory scone recipe that can be served for breakfast or any meal. They are deceptively easy to make and receive guaranteed rave reviews. If you prefer, you may substitute other herbs for chives. I’ve heard of people adding rosemary or basil. Other people like to add some crispy crumbled bacon to the dough. I don’t think you can go wrong as long as you use high quality cheese.
(approximately 15 scones)
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 2 tablespoons sugar
- 2 teaspoons salt
- 1 cup cold unsalted butter cut into ¼ inch cubes
- 1 egg
- 1 egg yolk
- 1/2 cup finely chopped fresh chives
- 5 oz extra-sharp Cheddar, coarsely grated (1 1/2 cups) – use high quality cheese
- 1 cups heavy cream plus additional for brushing
Preheat oven to 400°F.
If you have a food processor: Add dry ingredients to food processor. Pulse cold butter into dry ingredients to form pea sized crumbs. Pulse in egg and egg yolk. Pulse in heavy cream (3-4 pulses). Pulse in cheddar cheese and chives (2 pulses).
If you don’t have a food processor: Whisk together flour, baking powder, sugar, and salt. Using your fingers or pastry cutter, mix the butter in until you have little “peas”. Mix in the egg and egg yolk. Add chives and Cheddar, tossing to combine. Stir in cream with a fork.
Turn dough out onto a lightly floured surface and knead 8 times with floured hands. Using a floured rolling pin, roll dough to ¼” thick (should form a round disk 10-12” wide). Use a floured glass, a round cookie cutter or a biscuit cutter to cut scones.
Arrange scones about 1/2 inch apart on an ungreased large baking sheet. Brush the top of the scones with a bit of heavy cream. Bake in middle of oven until golden brown, about 20-25 minutes until they are a golden brown.
Note: If you like a bit of a tangy taste, you can use 1/2 cup buttermilk and 1/2 cup heavy cream in place of a full cup of heavy cream.