Aromatic Chive and Cheese Scones
Easy Recipe for Savory Chive and Cheese Scones with Cheddar
Discover the delightful combination of fresh, seasonal chives and rich cheddar cheese in these homemade scones. Perfectly crispy on the outside and wonderfully tender inside, they offer a subtle oniony aroma balanced by the savory cheese. Ideal for a quick snack or a charming brunch addition. Let’s bake them together!
Main Ingredients- 100g fresh chives
- 250g cake flour (or all-purpose flour)
- 50g granulated sugar
- 2g salt
- 6g baking powder
- 40g milk
- 40g cold butter, diced
- 1 large egg (room temperature)
- 3 slices cheddar cheese, finely chopped
Cooking Instructions
Step 1
First, thoroughly wash and drain the 100g of fresh chives. Using kitchen scissors, finely chop them directly in a wok or deep pan to about 0.7cm lengths. Chopping directly in the pan saves on cleanup and makes the process more efficient.
Step 2
This method helps keep the ingredients contained and tidy while you work.
Step 3
Place the chopped chives in a dry wok or pan without any oil. Gently stir-fry over medium-low heat to remove excess moisture. This step concentrates the chives’ flavor and aroma, enhancing the final taste of your scones. Be careful not to burn them.
Step 4
Using kitchen scissors, finely chop the 3 slices of cheddar cheese. Smaller pieces will distribute more evenly throughout the dough and melt beautifully when baked.
Step 5
In a small bowl, lightly beat the large egg with a fork or whisk. This will be used as an egg wash for a golden finish.
Step 6
Take the 40g of butter from the freezer and ensure it remains cold. Cut it into small, approximately 1cm cubes. Using cold butter is crucial for achieving a flaky, crisp scone texture.
Step 7
Measure out 40g of milk. Whole milk will yield a slightly richer flavor and texture compared to skim milk.
Step 8
Now, let’s prepare the dry ingredients. In a mixing bowl, sift together the 250g of cake flour, 50g of sugar, 2g of salt, and 6g of baking powder. Sifting two to three times will ensure the ingredients are well combined and airy, leading to a lighter scone.
Step 9
Add the diced cold butter to the sifted dry ingredients.
Step 10
Using your fingertips, rub the butter into the flour mixture until it resembles coarse breadcrumbs or small peas. Work quickly to prevent the butter from melting. Ensure there are no large lumps of butter remaining.
Step 11
To the flour and butter mixture, add the beaten egg, the finely chopped cheddar cheese, the prepared 40g of milk, and the pre-stir-fried chives.
Step 12
Gently mix everything together with a silicone spatula or spoon until the ingredients just start to clump. Avoid overmixing at this stage.
Step 13
Once the mixture is somewhat cohesive and the liquid is mostly absorbed, use your hands to lightly bring the dough together into a single mass. Use the palm of your hand to gently press and fold, but do not knead vigorously, as this can make the scones tough.
Step 14
Continue mixing just until a cohesive dough forms. It’s perfectly normal for the dough to appear slightly shaggy rather than perfectly smooth.
Step 15
Wrap the dough tightly in plastic wrap or place it in a zip-top bag, flattening it slightly. Refrigerate for at least 1 hour to chill. This resting period allows the butter to re-solidify and the gluten to relax, resulting in a better texture.
Step 16
Once chilled, place the dough onto a lightly floured baking mat or parchment paper. Lightly dust your rolling pin with flour as well to prevent sticking.
Step 17
Gently roll out the dough to an even thickness of about 1 to 1.5 cm (approximately 0.4 to 0.6 inches).
Step 18
(Optional step for extra flakiness) You can create layers by folding the dough multiple times. Fold the dough into thirds like a letter, then roll it out again and repeat the folding process 3-4 times. This technique develops distinct layers, making the scones extra light and flaky. You can skip this step if you prefer.
Step 19
Whether you folded the dough or not, shape it into a flat disc or cut it into your desired shapes, ensuring the final thickness is around 1 to 1.5 cm. Even thickness ensures they bake uniformly.
Step 20
Arrange the scones on a baking sheet lined with parchment paper. Brush the tops evenly with the reserved beaten egg wash. This will give them a beautiful golden-brown crust.
Step 21
Leave some space between the scones on the baking sheet, as they will puff up during baking. Aim for about 6-8 scones per batch.
Step 22
Bake in a preheated oven at 180°C (350°F) for 20-25 minutes. Baking times can vary depending on your oven, so keep an eye on them. They are ready when they are golden brown on top. Adjust temperature and time as needed.
Step 23
Voilà! Your delicious Chive and Cheese Scones are ready. They look and smell absolutely wonderful.
Step 24
These scones are best enjoyed warm, right after baking. They are delicious on their own, but also pair wonderfully with sweet blueberry jam or a smear of cream cheese for an extra treat. Happy Baking!
