These Cheddar-Chive Scones are perfect served with Black Pepper Butter.
Cheddar-Chive Scones
Yield: 8
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 4 tablespoons cold unsalted butter, cut into pieces
- ½ cup shredded sharp Cheddar cheese
- 1 tablespoon snipped fresh chives
- ¾ cup plus 1 tablespoon cold heavy whipping cream, divided
Instructions
- Preheat oven to 350°.
- Line a rimmed baking sheet with parchment paper.
- In a large bowl, combine flour, baking powder, and salt, whisking well.
- Using a pastry blender, cut butter into flour mixture until it resembles coarse crumbs. Add cheese and chives, stirring well.
- Add ¾ cup cream to flour mixture, stirring until mixture is evenly moist. (If dough seems dry, add more cream, 1 tablespoon at a time.) Working gently, bring mixture together with hands until a dough forms.
- Turn out dough onto a lightly floured surface. Knead gently 4 to 5 times. Using a rolling pin, roll dough to a ¾-inch thickness. Using a 2¼-inch square cutter, cut 8 scones from dough. Place scones 2 inches apart on prepared baking sheet.
- Brush tops of scones with remaining 1 tablespoon cream.
- Bake until edges of scones are golden brown and a wooden pick inserted in the centers comes out clean, approximately 20 minutes.
- Serve warm.
Black Pepper Butter
Yield: ½ cup
Ingredients
- ½ cup salted butter, at room temperature
- ¼ teaspoon freshly ground black pepper
Instructions
- In a small bowl, combine butter and pepper, stirring until well blended.
- Transfer mixture to a pastry bag fitted with a large open-star tip (Wilton #1M), and pipe individual portions into small bowls or butter pats.
- Refrigerate until needed.
From TeaTime May/June 2017
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