Something today for both Imbolc and Lughnasad. Bread with cheese. It doesn’t get any better than that! Well, it does if you add pizza sauce but I digress. Here’s a yummy-looking recipe!
Cheddar and Chive Scones
prep: 20 mins
cook: 10 mins
additional: 10 mins
total: 40 mins
Yield: 12 scones
1 ¾ cups all-purpose flour
4 teaspoons baking powder
1 teaspoon dried chives
⅛ teaspoon salt
⅛ teaspoon cayenne pepper
5 tablespoons cold unsalted butter, cut into small pieces
1 ¼ cups shredded aged Cheddar cheese, divided
½ cup whole milk
¼ cup sour cream
2 tablespoons whole milk
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 the 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 the 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 the tops are golden brown, 10 to 15 minutes. Let cool slightly; break scones apart before serving.
186 calories; protein 6.1g; carbohydrates 15.3g; fat 11.2g; cholesterol 31.2mg; sodium 284.6mg.
Recipe courtesy of Allrecipes.