Cheddar Garlic Chive Scones Recipes

CHEDDAR GARLIC & CHIVE DROP SCONES

Steps:

• Preheat the oven to 375F/190C degrees. Line two baking sheets with parchment paper.
• In a food processor, process flour, sugar, baking powder, garlic powder, salt and paprika to combine. Add the 1/2 cup cubed butter and process until the mixture looks like breadcrumbs. Empty into a large bowl.
• Stir in 1 1/2 cups/170 g of the cheese and chives into the flour mixture. Make a well in the center of the bowl. In a liquid measuring cup or in a small bowl with a spout, whisk the buttermilk and egg until well combined. Pour the mixture into the medium bowl and, using a wooden spoon, stir until the mixture is combined. Near the end, you may have to fold it over itself a few times in the bowl to make sure it's uniformly combined. (Resist the urge to use your hands so that the mixture doesn't get too soft or compressed.)
• Scoop the dough into 12 even portions (about 1/2 cup/80 grams each) onto the prepared sheet pan. Stagger the biscuits on the baking sheets. (You should have 6 biscuits per sheet pan.)
• Brush each biscuit with the melted butter (you won't use it all) and divide the remaining shredded cheese among the tops of the biscuits (about 2 teaspoons per biscuit).
• Transfer to the oven and bake the biscuits for 15 minutes, then brush each biscuit with butter again, and rotate the pans between the oven racks. Continue to bake until the biscuits are light golden and the cheese on top is deeply golden, 5 to 10 minutes more. The biscuits should spring back gently when touched in the center.
• Brush the finished biscuits generously with the remaining butter. Cool at least 10 minutes before serving warm (or cool completely and serve at room temperature).

CHEDDAR, GARLIC & CHIVE SCONES

Steps:

• Preheat oven to 425 degrees F.
• In a large bowl, whisk together flour, baking powder, sugar, salt, pepper, and garlic powder. Add the grated butter and mix in with a rubber spatula. Stir in the ricotta cheese, cheddar and chives. Add milk and stir until just combined and a shaggy dough forms.
• Turn dough out onto a floured surface and knead gently 2 or 3 times into a ball. Carefully pat down the ball into a rectangle that is about 1 inch tall. Divide into 2 equal pieces and stack one on top of the other. Gently press down again to make a 1 inch tall rectangle. Cut with a biscuit cutter, cookie cutter or a glass. You can also cut the dough into rectangles with a floured knife. Carefully transfer scones to a parchment or silpat lined baking sheet.
• In a small bowl, whisk together the egg and the remaining spices. Brush top of scones with egg wash on the top only.
• Bake 17-21 minutes or until scones are golden brown. Remove from oven and cool for 5 minutes before serving.

CHEDDAR AND CHIVE SCONES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.
• Sift flour, baking powder, chives, salt, and cayenne pepper together in a large bowl. Cut in butter using a pastry blender or rubbing between your fingers until flour mixture resembles pea-sized lumps. Stir in 1 cup cheese. Whisk 1/2 cup milk and sour cream together in a measuring cup. Pour all at once into flour mixture, and stir gently until well blended. Avoid overworking the dough.
• Pat dough into 2- to 3-inch balls, depending on what size you want, using floured hands. Place on the prepared baking sheet and flatten slightly, letting scones barely touch each other. Brush tops with remaining milk. Sprinkle with remaining cheese. Let dough rest for about 10 minutes.
• Bake in the preheated oven until tops are golden brown, 10 to 15 minutes. Let cool slightly; break scones apart before serving.