I just love to help friends plan menus for their festive events; such as, last weekend’s baby shower for my dear friend Pat’s daughter, D, (Pat -of the almost famous carrot cake post). D craves my cheddar chive scones. So when she and her friend asked if I’d help with the menu, I had a feeling these quick breads would be on the list. They were again the hit of the food items and are a delightful complement to the two fresh salads offered. I thought it cute that one was left in the basket as the tea luncheon wound down…everyone was polite enough to let D grab up the last one.
These take just a few minutes to make. The longest part of the prep is mincing the chives, and that is quick once you get the chives rinsed and thoroughly dry. The instant I put the wet and dry ingredients together, I was relieved, as I could feel I had a gorgeous dough forming. I was a bit nervous, as the last time I made these scones, I thought them a bit on the dry side, so this time I added a tad more milk…worked great. As usual, I made them petite in size, baked them on the spot at the shower so they could be served hot, and made a little chive butter for those wanting the scone on the more decadent side.
Cheddar Chive Scone Recipe:
Makes 16 to 20 scones or 30 petite scones
PREP TIME: 20 minutes TOTAL TIME: 35 minutes (includes baking time)
Preheat oven to 425º F.
2 ¾ cups all-purpose flour
1 teaspoon sugar
2 teaspoons baking powder
¼ teaspoon salt
½ cup minced chives
1 cup (4 ounces) grated sharp cheddar cheese (I have been using a nice English aged cheddar)
¾ cup chilled whole milk (may need a little more)
2 large eggs
1 tablespoon vegetable oil
2 teaspoons Dijon style mustard
Whisk flour, sugar, and baking powder in a large bowl.
Stir in the chives and cheese and set aside.
In a small bowl, whisk together the milk, one of the eggs, the oil, and the mustard.
Gradually add the milk mixture to the dry ingredients, mixing with a spoon until moist clumps form. Do not over mix.
Add more milk in tablespoon increments if the dough seems too dry. Turn the dough onto a lightly floured surface and knead until the dough just comes together. Do not over knead the dough.
Pat the dough with your hands to approximately 1” thick. Use a 1 ½” round cutter to cut out scones. Gather dough scraps and repeat the process.
Transfer the scones to a lined or greased baking sheet. Lightly beat the remaining egg in a small dish and brush the egg over the scones.
Bake scones until they’re golden on top and a tester or toothpick inserted in the center comes out clean, about 12 minutes.
Serve immediately. If baking ahead of time, wrap in plastic wrap and keep at room temperature for a day. Unwrap and heat for 5 minutes in a 300˚F oven just prior to serving. Serve with unsalted butter or make a compound butter with minced chives for a complimentary taste.