I love scones, and I always forget how easy they are to make.
I took these scones to a brunch a few days back, and everyone seemed to like them. I loved the fresh bite from the chives, and though the scones were great as-is, I’m sure they’d be even better with a smear of butter.
I just remembered that when I was in college, I met a guy in my sociology class who was planning to go to culinary school after he got his nutrition degree, so of course we chatted quite a bit. One day for some odd reason, we decided to bake together…so we camped out at his apartment to bake scones. I remember feeling a little nervous, because he didn’t use a recipe; he just sort of tossed things together based on what he knew about biscuits. And they turned out well! You know, that guy went on to attend Le Cordon Bleu in Sydney, Australia. Too cool.
Also, thinking of scones made me remember how wonderful fresh lemon curd is (though it would go best with sweet scones). I first made it when I was an intern at the Lake Austin Spa Resort, and I was so nervous that I’d mess it up, but it worked beautifully. It’s so intensely lemony, so sweet and real. I think we made a triple lemon dessert with it that night, layering it with lemon mouse and maybe some kind of lemon cake.
Anyway, on to the savory scones.
Cheese and Chive Scones
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon sugar
- 2 teaspoons salt
- 1/2 cup finely chopped fresh chives
- 5 oz cheese (I used colby-jack), coarsely grated (1 1/2 cups)
- 2 cups heavy cream
Preheat oven to 400°F.
Whisk together flour, baking powder, sugar, and salt. Add chives and cheese, 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. 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.
Makes 16 scones.