Garlic, Cheddar and Chive Scones
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.
- COOK TIME:
- YIELD: about 12 scones
2 cups all purpose flour
2 teaspoons granulated sugar
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon granulated garlic (or more, for a stronger garlic flavor)
½ teaspoon coarse salt, plus more for topping
¼ teaspoon freshly ground black pepper, plus more for topping
1 stick (½ cup) cold unsalted butter, cut into cubes
1 large egg, beaten
2 tablespoons water, cold
½ cup sour cream, cold
1 cup finely shredded cheddar cheese
¼ cup chopped fresh chives
1 egg, lightly beaten for egg wash
- 1
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.
- 2
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.
- 3
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.
- 4
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.
Galic, cheddar and chives were made for each other!! This recipe is awesome!
Galic, cheddar and chives were made for each other!! This recipe is awesome!
These scones sound so good! I may have to use the ceremonial first handful of garden chives for a batch of these. 🙂
These scones sound so good! I may have to use the ceremonial first handful of garden chives for a batch of these. 🙂
Scones are one of my favorite breakfast foods, too! I especially love when they are savory!
Scones are one of my favorite breakfast foods, too! I especially love when they are savory!
I have a definite soft spot for savory scones, especially ones that are stuffed with cheese pockets! I see a chili in my future, with these being the featured dipper.
I have a definite soft spot for savory scones, especially ones that are stuffed with cheese pockets! I see a chili in my future, with these being the featured dipper.
Scones are definitely endlessly versatile. On my website I pair tea selections with different
menus. You can see where I am going with this. Scones and tea definitely go together. So when I saw the title of your post, my ears poked out of my hair on alert. I was not disappointed. I normally don’t make my scones biscuit shaped, but my local tea house does. It works very nicely.
Scones are definitely endlessly versatile. On my website I pair tea selections with different
menus. You can see where I am going with this. Scones and tea definitely go together. So when I saw the title of your post, my ears poked out of my hair on alert. I was not disappointed. I normally don’t make my scones biscuit shaped, but my local tea house does. It works very nicely.
I love scones in any form; sweet or savory, square, triangle or round. These look so flaky, buttery and delicious! And the best part about these? You can always split them in half and put a slice of bacon in between the halves. It’s a win-win-win.
Even better when it is the candied bacon we served at the party. 🙂
I love scones in any form; sweet or savory, square, triangle or round. These look so flaky, buttery and delicious! And the best part about these? You can always split them in half and put a slice of bacon in between the halves. It’s a win-win-win.
Even better when it is the candied bacon we served at the party. 🙂