Cheddar and Chive Scones

I adore scones. They are so easy to make and seem to take any dish up a notch. I also love that scones are so rich in history.

According to Source: Wheat Foods Council: “Scones got their start as a Scottish quick bread. Originally made with oats and griddle-baked, today’s version is more often made with flour and baked in the oven. As for the origin of the word “Skone”, some say it comes from the Dutch word ‘schoonbrot’, which means beautiful bread, while others argue it comes from Stone of Destiny, where the Kings of Scotland were crowned. According to Webster’s Dictionary, scones originated in Scotland in the early 1500s.”

“Scones became popular and an essential part of the fashionable ritual of taking tea in England when Anna, the Duchess of Bedford (1788 – 1861), one late afternoon, ordered the servants to bring tea and some sweet breads, which included scones. She was so delighted by this, that she ordered it every afternoon and what now has become an English tradition is the “Afternoon Tea Time” (precisely at 4:00 p.m.). They are still served daily with the traditional clotted cream topping in Britain.”

While scones have certainly evolved and now include savory and dinner like. The ways we enjoy them is limitless.
As for me, I every time I make scones I will know there is a little bit of Royalty in my kitchen.

Doesn’t that look amazing??

Cheddar and Chive Scones

Yields: 8 servings
Prep Time: 15 minutes | Bake Time: 20 minutes | Total Time: 35 minutes

Ingredients:
2 ½ cups flour
2 tablespoons granulated sugar
1 tablespoon baking powder
1 teaspoon salt
½ cup butter
3 large eggs (2 for scones and one for egg wash)
2/3 cup buttermilk
2/3 cup grated sharp cheddar
¼ cup chopped chives (can substitute green onions)

Directions:
1. Preheat oven to 375 degrees.
2. In a large bowl, whisk together the flour, sugar, baking powder and salt. Cut the butter into the flour with a pastry cutter or food processor.
3. Whisk 2 eggs and combine with the buttermilk. Add to the flour mixture and stir until just moist.
4. Stir in the cheddar and chives and mix lightly. The dough will be sticky.
5. Turn the sticky dough out onto a well floured board and knead lightly. Cut dough in half. Roll each half into a circle (approximately ¾ inch thick). Cut each circle into 4 wedges. Place on a greased baking sheet.
6. Whisk remaining egg in a small dish and brush on top of the scones.
7. Let the scones rest for up to 10 minutes before baking (the scones become fluffier when baking with this step).
8. Bake for 20-22 minutes or until golden.

This recipe pairs very well with our OKTOBERFEST LAGER STEW RECIPE you will find HERE

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