The scone is a small British quick bread that is popular in
North America also and can be sweet or savory. The early recipes were made with oats, prepared into a large round cake and baked on a cast iron griddle in an open hearth. To make it easily divide into portions, they were deeply scored before being baked.
A scone is a wonderful thing: buttery, soft yet firm with being very easy to make. They are a lot like biscuits but do tend to get hard once they are cold, probably because the dough is on the dry side. That’s OK though; just dunk them in a cup of coffee or tea!
This scone recipe includes lots of cheddar cheese, butter and chives. I think maybe even a little lemon zest would give them great additional flavor. One taste of these will tell you just how delicious they are!
Cheddar and Chive Scones
2 cups flour
1 tablespoons sugar
1 tablespoon baking powder
1¼ teaspoons salt
¼ teaspoon black pepper
1 stick butter, cut into ¼” slices
2/3 cup heavy cream, plus 1 tablespoon for brushing
1 cup cheddar cheese
1 tablespoon fresh chives
Heat oven to 425 degrees.
In a large bowl, combine flour, sugar, baking powder, salt and pepper.
Cut in the butter with a pastry blender until mixture becomes like coarse crumbs.
Stir in 2/3 cup cream.
Add cheese and chives and combine with hands, dough will be crumbly.
Knead dough until it comes together.
Form into a ball and flatten slightly to 1” thick.
Transfer to a baking sheet.
Slice into quarters and then cut each quarter in half.
Brush tops with remaining cream.
Bake 30 minutes or until golden brown.