Scones are one of my favorite breakfast foods. They’re endlessly adaptable, easy to whip up, and they freeze wonderfully, which means I can make them for a weekend breakfast and have plenty for the upcoming week. Their ability to so easily be made ahead of time is one of the main reasons I knew I wanted scones on the menu for Clara’s birthday party.
My first draft of the party menu had our much loved bacon jalapeño scones on it, but I ultimately decided against them since I wasn’t sure how popular they’d be with the little ones. These cheddar ones were a huge hit with everyone, so I think I made the right call.
Almost biscuit-like, these scones are tender and flaky, with pockets of cheddar cheese. The garlic flavor is mild but still noticeable. These were great for brunch but would be equally as wonderful with a bowl of your favorite soup. Make a batch and freeze what you don’t need. Then you’ll have some ready whenever you want. And that’s always a good thing.
Place a rack in the center of the oven and heat to 400º. Line a baking sheet with parchment paper or a nonstick baking mat and set aside.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, garlic, salt and pepper. Add the butter and work it with the tips of your fingers until the mixture is coarse and unevenly crumbly.
In a small bowl, whisk together the egg, water and sour cream. Add the wet ingredients to the flour mixture. Using a rubber spatula, mix until a moist dough forms. Stir in the cheddar and chives, then transfer the dough onto a well-floured work surface.
Knead the dough until it holds together, then pat it into a 1-inch thick round. Cut into 2-inch rounds using a biscuit cutter. Continue to reshape the dough scraps as needed until all the dough is used.
Place the dough rounds on the prepared baking sheet and brush with the beaten egg. Sprinkle each with additional salt and pepper, then bake for 16-20 minutes.
To make ahead and freeze, simply line a baking sheet with parchment or wax paper and place the unbaked scones on it. Freeze until the scones are firm, then transfer to an airtight container. Bake directly from the freezer, adding a couple minutes to the original baking time.