Warm Cheddar And Chive Scones {Sunday Brunch}

So we’re really into scones right now.  You might remember last week we shared a sweet apple and cinnamon recipe, so this Sunday we thought we would flip the switch and prepare a savory treat.  Combining our beloved Cabot cheese with fresh chives from our cute little patio garden, we have for you today a “can’t-stop-eating” brunch treat

Cabot Cheddar and Chive Scone Recipe

Cup of coffee. Warm cheddar scone. Happy Sunday.

Let’s let loose on some Warm Cheddar & Chive Scones shall we?

Ingredients for your dough:

  • (1) cup of heavy cream
  • (2) and (1/2) cups of all-purpose flour
  • (6) tablespoons of sugar
  • (1) and (1/2) tablespoons of baking powder
  • (1/2) teaspoon of Kosher salt
  • (1) and (1/2) sticks of unsalted butter

1.  Pre-heat your oven on 350 degrees (conventional) /  or 325 degrees it you have a convection oven.

2.  In a large bowl, combine your dry ingredients from above.

3.  Cut your sticks of butter into squares and add to your dry mixture.

Cabot Cheddar and Chive Scone Recipe

Just pretend you didn't see all this butter. We're baking. It's allowed.

4.  Get your hands into it and combine the butter with your dry mixture.  You want to create a mealy texture (similar to biscuit dough).

Cabot Cheddar and Chive Scone Recipe

You want your mixture to be pretty granular. Mixing by hand helps you gauge it.

5.  Next, create a well in the center of your mixture.

6. In your fancy well, add your deliciously rich heavy cream.  Set aside and move on to prep your garnish below.

Cabot Cheddar and Chive Scone Recipe

Fill that "well" friends.

 
Ingredients for your “goodness” – your cheddar/chives garnish

  • (1) and (1/2) tablespoons of fresh parsley
  • (1) and (1/3) cups of grated Cabot Smooth Sharp Cheddar Cheese
  • (2) and (1/2) tablespoons of fresh chives
  • (1/2) teaspoons of black pepper
  • (1/2) teaspoons of ground paprika

7.  In a medium bowl, combine your cheese, parsley, chives, pepper and paprika by hand.

Cabot Cheddar and Chive Scone Recipe

Cheese. Chives. Paprika. So savory and good.

8.  Then, add your ”goodness” mixture to your dough mixture, placing your cheddar goodness around your cream-filled well. Confused? See picture.

Cabot Cheddar and Chive Scone Recipe

Ingredients ready for mixing. Counter floured for rolling.

9. Next, put those hands to work again and start folding all of the ingredients together.  You want to create a good, pliable dough that’s somewhat tacky.

10.  Set your bowl o’ dough aside and next clear off a little counter space or pull out a large cutting board and coat freely with flour.

11.  Remove your yummy dough from the bowl and place it on your floured surface.

12.  Sprinkle the top of your dough with flour to create a good surface for your rolling-pin.

13.  Begin rolling out your dough until you achieve a (1/2) inch thickness.

Cabot Cheddar and Chive Scone Recipe

You are looking to roll your dough until it is approx. 1/2 inch thick.

14.  Now, cut your dough into your preferred size and shape. 

Cabot Cheddar and Chive Scone Recipe

Feel free to let loose with different scone shapes. We did half in rounds, half in triangles.

15.  Arrange your scones on an ungreased baking pan and cook on 350 degrees for 20 minutes, rotating the pan 180 degrees in the oven after the first 10 minutes to help them cook evenly.
(For better color, egg wash the top of each scone)

Cabot Cheddar and Chive Scone Recipe

Look who's ready to be baked. This recipe yields approx. 15 sinfully delicious scones.

16.  Pull them out, take a deep inhale, plate up and enjoy!

Cabot Cheddar and Chive Scone Recipe

Enjoy, but watch out for stalkers.

Until we bake again,

A + H

Psst… some of you have asked how you can get regular blog updates.  Scroll down to the bottom to find “Easy Email Subscription” (or click on the “follow” button at the bottom of your screen) and enter your email address.  Then, login to your email account, find the email from WordPress, and click on the emailed link to confirm your subscription.  Easy as that! 

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