savory cheddar accented with chive in an airy scone
Perhaps it is just me, but when May rolls around, I so enjoy relaxing on the porch while enjoying an afternoon or morning tea. The air is refreshing, scented with the smell of lilacs and tulips and the world is painted in vibrant greens as everything comes to life. And what could go better with a cup of tea, than a delicious scone.
This recipe is perfect for those spring days – I love that I can walk outside to my garden and pick fresh chives for this recipe as they are some of the first perennial herbs that make their way up through the sod. These scones are also so quick to mix up that it is easy to do before work in the morning or for an afternoon snack.
To keep things easy, I make these in my food processor. If you don’t have one, you can also mix by hand in a bowl – just make sure to cut your butter in thoroughly with a pastry cutter or two knifes instead of the blade of the processor. The one key tip to making sure your scones are light and not tough is to not overmix your dough. Mix until all the wet ingredients are combined just combined and then bake.
– The Recipe –
Cheddar Chive Scones
prep time:5
total time:20
makes: 8 scones
Ingredients
- 1 3/4 c all-purpose flour
- 3/4 tsp salt
- 1 tbsp sugar
- 2 tsp baking powder
- 4 tbsp unsalted butter, cut in pieces
- 1 egg
- 1/2 c plain yogurt
- 1 tbsp chopped chives
- 1 c shredded cheddar cheese
Directions
- Preheat the oven to 400 degrees Fahrenheit.
- While the oven is preheating, chop the chives and shred the cheese and set aside.
- Grease and dust with flour a baking sheet and set aside.
- In a food processor, blend the flour, salt, sugar, and baking powder with the butter, until the butter is well incorporated.
- Add the egg and yogurt and pulse the mixture a couple of times, until the egg and yogurt start combining with the flour
- Add the cheese and chives and continue to pulse until the dough just starts to come together.
- Place the dough on the prepared pan and flatten into a roughly 6-8 in circle.
- Cut the circle into 8 wedges and pull the wedges apart slightly.
- Bake for 15 -17 minutes or until the scones just start to become golden brown on the bottom edge.
- Remove from the oven and allow to cool on a wire rack.
- Store in an airtight container.
Apricity 