Savory Cheddar & Chive Scones
Course:
Lunch
Ingredients
- 250 grams Plain Flour
- 1 tablespoon Sugar
- 21⁄2 teaspoons Baking Powder
- 1 teaspoon Garlic Powder
- 1⁄2 teaspoons Salt
- 1⁄4 teaspoons Black Pepper
- 10 grams Chives
- 100 grams Cheddar Cheese (or red leicester; grated)
- 113 grams Butter (frozen)
- 160 millilitres Buttermilk
- 1 Egg (white & yolk separate)
Notes
Cast iron: preheated pan; 20 mins.
Very similar to Zucchini Cheddar & Chive Biscuits, but flakier/crispier.
Steps
- Whisk flour, sugar, baking powder, garlic powder, salt, and pepper together in a large bowl. Stir in the chives and shredded cheese.
- Grate the frozen butter using a box grater. Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs. Place in the refrigerator or freezer as you mix the wet ingredients together.
- Whisk the buttermilk and the egg yolk together. (Save egg white for later.) Pour it over the flour/cheese mixture and then mix until the dough clumps together.
- To make 10–12 drop scones: Keep mixing dough in the bowl until it comes together. Drop dough, about 1/4 cup of dough per scone, 3 inches apart on a plate.
- Whisk 1 Tablespoon buttermilk with reserved egg white. Brush lightly onto scones and, if desired, sprinkle with flaky sea salt. (You can do this before or after refrigerating in the next step.)
- Refrigerate for at least 15 minutes.
- Meanwhile, preheat oven to 204°C conventional.
- If using cast iron, preheat it.
- After refrigerating, arrange scones 2–3 inches apart on the prepared baking sheet(s).
- Bake for 18-20 minutes or until golden brown around the edges and lightly browned on top. Internal temp: 90–93°C.
- Remove from the oven and cool for a few minutes on the baking sheets before serving.
- Leftover scones keep well at room temperature for 2 days or in the refrigerator for up to 5 days. Scones become softer by day 2.
Source: https://sallysbakingaddiction.com/ham-cheese-scones/#tasty-recipes-111389