Cheddar Chive Scones

🥘 Ingredients

• baking powder
  1 tablespoon
• butter (unsalted, frozen and grated, unsalted, room temperature)
  3/4 cup
• cheese (white cheddar, shredded)
  8 ounces
• chive butter
• chives (fresh, finely chopped, fresh, finely chopped)
  1/3 cup, 2 tablespoons
• cream (heavy)
• egg (large, room temperature)
  1
• flaky sea salt
  1/2 teaspoon
• flaky sea salt (optional)
• flour (pastry, substitute all purpose flour)
  2 cups
• heavy cream
  1/2 cup
• salt (kosher)
  1/2 teaspoon
• scones
• sugar (granulated)
  2 teaspoons
• top with

🍳 Cookware

• baking sheet
• bowl
• pan
• wire rack

1. 1

   Gather top with .

   top with
2. 2

   Place the butter in the freezer for at least ⏱️ 20-30 minutes before grating. Use a box grater to carefully grate the butter into small pieces. Keep the grated butter in the freezer until you're ready to use it.

   butter: 1/2 cup (unsalted, frozen and grated), butter: 1/4 cup (unsalted, room temperature)
3. 3

   If you don't want to use grated butter, just cut the butter into small chunks and keep chilled until ready to use.
4. 4

   Line a baking sheet with parchment paper and set aside.
5. 5

   In a small bowl , whisk together the heavy cream and egg , then set aside.

   heavy cream: 1/2 cup, egg: 1 (large, room temperature)
6. 6

   In a medium bowl, whisk together the flour , sugar , baking powder , and salt .

   flour: 2 cups (pastry, substitute all purpose flour), sugar: 2 teaspoons (granulated), baking powder: 1 tablespoon, salt: 1/2 teaspoon (kosher)
7. 7

   Add in the frozen grated butter, shredded cheese , and chives and mix in until it's fully coated in the flour.

   cheese: 8 ounces (white cheddar, shredded), chives: 1/3 cup (fresh, finely chopped)
8. 8

   Then slowly drizzle the wet ingredients over top, combing as you go. Continue mixing until the dough just comes together. The dough will be slightly sticky. If too dry, add in more cream 1 tablespoon at a time.

   cream (heavy)
9. 9

   Transfer the dough to a lightly floured surface and gently press into an 8 inch round disc. Use a sharp knife to cut the dough into 8 triangles. [You could also form the dough into a metal scone pan instead.]
10. 10

    Place the scones a few inches apart on the lined baking sheet. Lightly brush the tops with cream and sprinkle with flaky sea salt if desired.

    scones, flaky sea salt
11. 11

    Place in the fridge for ⏱️ 15-20 minutes to firm back up.
12. 12

    While the scones are chilling, preheat the oven to 400°F.
13. 13

    Bake at 400°F for ⏱️ 18-24 minutes or until the tops are golden brown. Remove from the oven and transfer to a wire rack to cool.
14. 14

    chive butter

    chive butter
15. 15

    In a large bowl with a hand mixer, cream together the room temperature butter, chives , and flaky sea salt until combined. Taste and add more salt if desired.

    chives: 2 tablespoons (fresh, finely chopped), flaky sea salt: 1/2 teaspoon
16. 16

    Increase the speed and whip for ⏱️ 3-4 minutes or until the chive butter is light and fluffy!
17. 17

    Store in an airtight container in the fridge for up to a week.
18. 📝

    These cheddar chive scones are best eaten the same day, but they'll keep in an airtight container at room temperature for up to 3 days. You can also reheat scones in the oven at 350°F for 5-10 minutes.

19. 📝

    To make mini scones: divide the dough in half and form in to 2 5-inch discs. Cut the disks in to 6 small triangles to yield 12 mini cheddar chive scones (you can also use a mini scone pan). Bake for 12-15 minutes or until golden brown.

20. 📝

    Nutrition: Serving: 1 | Calories: 384kcal | Carbohydrates: 24g | Protein: 12g | Fat: 28g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 99mg | Sodium: 505mg | Potassium: 162mg | Fiber: 3g | Sugar: 2g | Vitamin A: 966IU | Vitamin C: 1mg | Calcium: 317mg | Iron: 1mg