For this recipe I adapted my sweeter scones by removing the sugar and then adding a sharp cheddar and fresh chives. I also used buttermilk instead of cream or milk. These are great for breakfast along with eggs. They are also a good side with a meal or compliment to a salad.
Savory Cheddar and Chive Scones
Savory scones with cheddar and chives
- 18 ounces all purpose flour (510 grams or 4 1/4 cups)
- 3/4 tsp salt
- 1 1/2 Tbsp baking powder
- 2 ounces grated sharp cheddar cheese (57 grams)
- 1 1/2 Tbsp fresh chopped chives
- 4 ounces unsalted butter (115 grams)
- 2 large eggs
- up to 1 cup buttermilk ((you will only use part of the buttermilk. Start with 1/2 cup))
Preheat oven to 400 F or 200 C
In a smal bowl stir together the flour, salt and baking powder. Set aside.
Cut 4 oz of cold butter into chunks and put it into the refrigerator to keep it cold
Finely shred 2 ounces of sharp cheddar cheese and set aside.
Finely Chop fresh chives until you have 1.5 Tbsp. Set aside.
Place the cold butter into the flour mixture and cut the butter into the flour using a pastry cutter.
You want the butter to be about the size of peas. You can also do this by pulsing it in a food processor but you need to be careful not to over process the butter. If you use a processor just pulse the mixture a little at a time until your butter is the size of peas.
Stir the chives and cheddar into the flour mixture.
Whisk the eggs in a small bowl and add them along with about 1/2 cup of the buttermilk to the flour mixture.
Slowly add as much buttermilk as needed for the dough to hold its shape when it is pressed together. You may not need a full cup. I use around 3/4 of a cup on average. The dough will be somewhat crumbly.
Lightly flour a clean work surface and press the dough into a disc. It will be about 10-12 inches across(25-30cm) and about 3/4 of an inch high. (2 cm) It doesn't need to be perfect.
Use a 3 inch or 7 1/2 biscuit cutter or circle cookie cutter and cut out the scones.
Cafefully transfer the scones to a parchment lined baking sheet. Press the extra dough scrapes together to about the same thickness and cut out more scones. You should get a total of 13-15 scones.
Bake the scones for 12-14 minutes. They will turn golden around the edges.
Serve the scones while they are warm with butter and enjoy! (opt. – brush warm scones with melted butter when they come out of the oven)
