May 1, 2012
Cheddar and Chive Scones
Who doesn't love a scone with jam and clotted cream? So good! My favorite go to recipe for sweet scones is Barefoot Contessa's Cranberry Orange Scones. I'll have to take a picture of those next time I make them, they are so delicious.
One of the girls I work with suggested doing a cheddar scone for our residents tea (I'm on the English side of the Atlantic, so tea meaning dinner). I found a recipe on Martha Stewart's website for Cheddar and Chive Scones. They were a big hit for the people I cook for and I think they would be great with ham or bacon added to the mix.
from Martha Stewart Living, December 2000
4 oz. extra-sharp yellow cheddar cheese, grated
6 T fresh chives, minced
2 c + 1 T all-purpose flour, more for work surface
3 large eggs, beaten lightly, plus 1 egg with 1 T water for egg wash
1/2 c heavy cream
1 T baking powder
1/2 t paprika
1 t salt
12 T (1 1/2 sticks) cold, unsalted butter, roughly chopped
Preheat oven to 400 degrees. Line baking sheets with parchment. Mix cheddar and chives together with 1 T of flour. Mix the cream and eggs in another bowl and set aside.
In an electric mixer with a paddle attachment, combine all the dry ingredients. On low speed, add the butter and blend until it's the size of peas. Add the egg mixture, and mix on low until just blended. Add in the cheddar and chive mixture to combine.
Transfer dough to a well floured surface. Pat or roll dough into a 9 inch circle. With a sharp knife, dipped in flour, cut into triangles. Place on baking sheet and brush with egg wash. Bake for 15 to 20 minutes, until outside is browned and scones are cooked through. Cool on a wire rack.
The smell of these when they come out of the oven is amazing!