I've made several different kinds of scones in the past couple of years and last week I found this gem on Epicurious. It only took me 15 minutes from start to clean up (plus 20 minutes baking time) and the outcome was ...
I’ve made several different kinds of scones in the past couple of years and last week I found this gem on Epicurious. It only took me 15 minutes from start to clean up (plus 20 minutes baking time) and the outcome was simply DELISH, totally moist and cheesy with little bits of fragrant chives!!! The recipe makes 16 scones so I halved it and made 8. Matt ate three right the way so next time when I make it I’ll definitely stick to the original amount so we’ll have some to share with neighbors. I used Cabot Cheddar from the deli department and added a little more chives than what the recipe called for.
Cheddar-Chive Scones from Epicurious
originally from Gourmet Magazine July 2000
Preheat oven to 400°F.
Whisk together flour, baking powder, sugar, and salt. Add chives and Cheddar, tossing to combine. Stir in cream with a fork until a sticky dough forms.
Turn dough out onto a lightly floured surface and knead 8 times with floured hands. Halve dough and form each half into a 7-inch round. Brush tops of rounds with additional cream and cut each into 8 wedges.
Arrange wedges about 1/2 inch apart on an ungreased large baking sheet and bake in middle of oven until golden brown, about 20 minutes. Cool on a rack.
They were all eaten up before I had a chance to take a picture. This is a picture from the internet.