Cheddar and Chives SconesBack to recipes list
These salty scones are a mixture of buttermilk, Biobio sharp cheddar cheese and fresh chives. They can be served hot, warm or cooled. Perfect for breakfast or as a side dish with a soup. You can easily double the recipe as scones typically freeze well.
- 625 ml (2 ½ cups) flour
- 10 ml (2 tsp.) baking powder
- 2.5 ml (½ tsp.) baking soda
- 30 ml (2 tbsp.) sugar
- 2.5 ml (½ tsp.) salt
- 2.5 ml (½ tsp.) pepper
- 125 ml (½ cup) cold, unsalted butter, diced
- 180 ml (¾ cup) buttermilk
- 1 egg
- 125 ml (½ cup) chives, chopped
- 375 ml (1 ½ cup) sharp Biobio cheddar cheese, grated
Place the rack in the middle of the oven and preheat at 375 °F. Line a cooking sheet with parchment paper.
In a food processor, blend the flour, baking powder, baking soda, sugar, salt and pepper. Blend in the butter and mix until texture is sandy. Transfer to a large bowl.
In another bowl, whisk together the buttermilk and the egg, chives and cheese. Stir into flour mix and blend until dough is formed.
On a clean and well-floured surface, knead the dough a couple of times and shape into a ball. Using your fingers or rolling pin, roll out the dough to 1 inch in thickness. With a round cookie cutter of 2 ½ inches, cut around 12 circles and transfer them to a cooking sheet about 1 inch apart.
Cook in the oven for 18 to 20 minutes or until the scones are slightly golden.