Scones, biscuits, buns- whatever you call them they make amazing side dishes for any meal of the day and they make tasty snacks, too. These cheddar and chive scones have just enough savory, salty goodness to make them a special treat for breakfast, lunch, or dinner. Some fresh buttermilk in the dough make these scones that little bit more delicious.
These aren’t exactly like drop biscuits, but they do have some similarities. They’re flaky, buttery, and have a mouthwateringly tender texture inside.
To make these scones all you have to do once the dough is combined is fold in the shredded cheese and the chives.
Knead the dough a few times, folding over as you go to create some layers in the dough. Then form into a circle and use a bench scraper or knife to cut into wedges. Alternately you can roll the dough out to 1″ thickness and use a cookie or scone cutter to cut them out.
Just before popping these into the oven brush the tops with some more buttermilk. This ensures the tops don’t get too brown before the insides are properly baked.
Once these are done you can enjoy these with some thick lashings of butter. Or, use them to make bacon and egg sandwiches for an extra special breakfast treat. They also go perfectly with soups, too. These versatile scones go with just about anything!
Cheddar and Chive Scones
Diet: Vegetarian
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 stick (1/2 cup) butter, cold and cubed
- 1 cup shredded sharp cheddar cheese
- 1/4 cup chopped chives
- 3/4 cup buttermilk, plus more as needed
Preparation
- Preheat oven to 400˚F. Combine dry ingredients in large bowl. Cut in butter until sandy mixture forms. Fold in cheddar and chives and finally stir in buttermilk. Or run through food processor with dough attachment until uniform in texture. Add more buttermilk 1 tablespoon at a time if dough doesn’t hold together.
- Place dough on floured work surface and knead for 1 minute, folding as you go to create layers.
- Divide dough into 2 balls. Pat down to 1“ tall. Using a bench scraper or knife cut into wedges. Place wedges on lined baking sheet. Repeat for second half of dough. Or roll the dough out to 1" thickness and use a cookie or scone cutter to cut them out
- Brush tops of scones with buttermilk. Bake for 20-22 minutes or until golden on top. Serve with butter or cream cheese.
Recipe adapted from Chisel and Fork.