Thursday, September 22, 2016
Cheddar Chive Scones
This past weekend was my favorite weekend in all of Nashville, Music City Food + Wine festival. I’ve told you the reasons why I love it so much already, and I am going through my pics and processing my thoughts over this year’s festival (best one yet! despite the rain!). But in the meantime I’ve got this recipe to share with you. It just so happened as the final day was wrapping up some friends & I were seated near the Williams Sonoma pop-up. Some very kind folks from USA Pan approached us and said “Hey, do you guys like to bake?” UMMMM YES! “Would you be interested in some bakeware?”
And so that’s how I happened to score this awesome new half sheet pan. They told us we don’t even need to use parchment, or grease the pan in any way, food will just slide off. And wow were they right! I baked these scones and they literally slid right off when they came out of the oven! Huge thanks to USA Pan, and also thank you universe for putting me in their line of sight at the end of the day, ha! I can’t wait to bake up some cookies on this pan!
These scones were a solution to my boredom with our regular biscuit routine. What I love so much about biscuits and scones is that I can do all the work in advance and freeze them. When morning comes, we can just pop them in the oven. I am not a morning person, to say the least. I made a double batch of these on a Friday afternoon to take a weekend our friends invited us out to their lake house. I thought these scones would be a savory start to build a stellar breakfast sandwich. Lake weekend we did scone + bacon + egg. Today I did scone + Boars Head Bold Peppernero Garlic Ham + egg. Scrumptious either way! Use good quality cheese and cream in these scones and you won’t be disappointed!
Cheddar Chive Scones
Yield: 16 scones
Prep Time: 25 min
Cook Time: 25 min
Total Time: 45 min
3 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon sugar
2 teaspoons salt
1/2 cup finely chopped fresh chives
5 oz extra-sharp Cheddar, coarsely grated (1 1/2 cups)
2 cups heavy cream plus additional for brushing
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.
Disclosure: I scored the USA Pan baking sheet for free out of sheer luck. After just one use I already want more! The Boars Head company have no idea I exist, nor do they know I bought & endorsed their ham in this sandwich. I have an affiliate link to the GoPro camera I purchased & LOVE. If you’re looking for an action camera, but don’t want to shell out a ton of money, this one is only $200! Plus, I have experience with both this camera, and the Hero Silver 3+, and I honestly think the Session is much more consumer friendly and easier to use. I could talk your head off about it, so if you want more info, just leave me a comment and I’ll try to shoot you an email! Oh, GoPro doesn’t know I exist either.