Cheddar/Chive Scones
I snagged this recipe from the Whole Foods Market. Chives and cheddar...mmmmmm.
Pretty basic recipe...I left out the black pepper...substituted Almond Breeze Original and Smart Balance...used my favorite Tillamook Medium Cheddar...ate one and then maybe half of another...had a hard time giving the rest away...but it was the right thing to do. =)
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Cheddar/Chive Scones
1/2 cup milk (plus 2 tablespoons for brushing over scones)
2 large eggs
2 tablespoons finely chopped chives
2 cups unbleached all-purpose flour, more for rolling out biscuits
1 tablespoon baking powder
1 teaspoon salt
6 tablespoons (3/4 stick) cold unsalted butter (or Smart Balance)
1 1/2 cups grated cheddar, divided
Preheat oven to 425°F. In a small bowl, whisk together 1/2 cup milk and eggs until blended. Stir in chives and set aside. Blend flour, baking powder, salt, and black pepper in a food processor or large bowl. Add cold butter and pulse, or quickly blend with your fingertips, until mixture resembles coarse meal. Do not over-mix.
Add 1 cup of the grated cheese and pulse just to combine. Add milk mixture and process just until moist clumps begin to form. Turn out dough onto a lightly floured surface and shape into a ball. Cut dough ball in half, then flatten each half into an 8-inch round circle, about 1/2-inch thick.
Cut each circle into 6 wedges, as you would cut a pie. Brush tops with milk and sprinkle with remaining 1/2 cup of cheese. Place on a nonstick baking sheet. Bake for 12 to 15 minutes or until golden brown.
Pretty basic recipe...I left out the black pepper...substituted Almond Breeze Original and Smart Balance...used my favorite Tillamook Medium Cheddar...ate one and then maybe half of another...had a hard time giving the rest away...but it was the right thing to do. =)
---------------------------
Cheddar/Chive Scones
1/2 cup milk (plus 2 tablespoons for brushing over scones)
2 large eggs
2 tablespoons finely chopped chives
2 cups unbleached all-purpose flour, more for rolling out biscuits
1 tablespoon baking powder
1 teaspoon salt
6 tablespoons (3/4 stick) cold unsalted butter (or Smart Balance)
1 1/2 cups grated cheddar, divided
Preheat oven to 425°F. In a small bowl, whisk together 1/2 cup milk and eggs until blended. Stir in chives and set aside. Blend flour, baking powder, salt, and black pepper in a food processor or large bowl. Add cold butter and pulse, or quickly blend with your fingertips, until mixture resembles coarse meal. Do not over-mix.
Add 1 cup of the grated cheese and pulse just to combine. Add milk mixture and process just until moist clumps begin to form. Turn out dough onto a lightly floured surface and shape into a ball. Cut dough ball in half, then flatten each half into an 8-inch round circle, about 1/2-inch thick.
Cut each circle into 6 wedges, as you would cut a pie. Brush tops with milk and sprinkle with remaining 1/2 cup of cheese. Place on a nonstick baking sheet. Bake for 12 to 15 minutes or until golden brown.