cheddar chive scones
This batch yields 8 scones.
Equipment: Scale, stand mixer with paddle attachment, bench scraper, cheese grater, sheet pan with parchment.
600g all-purpose flour
30g granulated sugar
15g coarse salt
16g baking powder
6g baking soda
225g butter, cold and cubed
175g buttermilk (150g milk + juice of ½ lemon)
100g freshly grated cheddar cheese
20g chopped chives.
Notes:
Cold butter is key. You can prep the butter the day before and keep it cold until ready to use.
These scones freeze well. When ready to eat, remove from freezer and microwave for 1 minute.
Instructions:
Cube the butter and place in the freezer until ready to use.
Prep your buttermilk if using the milk and lemon juice. Pour the lemon juice into the milk and let sit for 10 minutes to curdle. Don’t stir until it’s time to mix it in.
Preheat the oven to 400F and line a baking sheet with parchment.
Grate the cheddar and chop the chives.
In a stand mixer bowl, combine all dry ingredients.
Add the cold butter to the dry mix and using the paddle attachment, mix on low for 1 minute.
Add the cheddar and chives, stir the buttermilk and drizzle in. Mix on low until the mixture comes together. Some dry patches and crumbles are okay!
Transfer the dough onto a lightly floured surface and pat into a square. Cut the dough in half, stack one half on top of the other and repeat the process 2 more times. This is how we get the buttery layers.
Pat the dough into a square (about 2 inches in height) and divide into 8 pieces.
Place each scone on the parchment lined baking sheet a few inches apart. Put in the 400F oven.
Turn the temp down to 350F and bake for 30-35 minutes. The scones should have a nice golden-brown color all around.
