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Cheddar Chive Scones
Tender, flaky savory scones packed with sharp cheddar and fresh chives.
Ingredients
| Volume | Grams |
|---|---|
| 2 cups all-purpose flour | 240 g |
| 1 tbsp baking powder | 12 g |
| 1/2 tsp table salt | 3 g |
| 6 tbsp unsalted butter, cold, cubed | 85 g |
| 1 cup sharp cheddar cheese, shredded | — |
| 2 tbsp fresh chives, chopped | — |
| 1 large egg | 50 g |
| 1/2 cup milk, plus more for brushing | 114 g |
Gram weights use the King Arthur Baking ingredient weight chart; “—” means the ingredient isn’t on the chart, so measure it by volume or count. Measure flour by spooning it into the cup and leveling, or better, weigh it.
Method
- Heat the oven to 425 °F and line a baking sheet with parchment.
- Whisk the flour, baking powder and salt. Cut in the butter until it's the size of small peas, then toss in the cheese and chives.
- Whisk the egg and milk, add to the bowl, and stir just until the dough comes together.
- Pat into a 7-inch round about 1 inch thick and cut into 8 wedges. Space them on the sheet and brush with milk.
- Bake 18–20 minutes, until golden. Best warm.
Tips
- Freeze shaped wedges and bake from frozen, adding a few minutes.
- A pinch of cayenne or smoked paprika is a nice addition.
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