gardenmama, put forth a challenge today--Wandering Wednesday. So I put on my shoes, my rose shoes, and took off for my garden, where I noticed, looking out my window in my studio yesterday, the most glorious hydrangeas...Kelly's favorite.
Cheesy Chive Scones
2 1/2 cups all-purpose flour
1 T baking powder
1/2 tsp. cream of tartar
1 tsp. salt
6 T unsalted butter
1 1/4 cups half & half
1 large egg
1 cup grated sharp cheddar cheese, plus more for topping
2-3 T chopped chives
1/8 - 1/4 tsp. cayenne pepper (you decide the "kick")
Preheat oven 400F-degrees (375F-degrees/convection).
I like to use the food processor to combine all the dry ingredients,including the cayenne and chives, and "cut- in" the butter. However, you can certainly do it the old-fashioned way; pastry blender or two knives.
Transfer mixture to a large bowl and make a well. Whisk the egg into the half & half. Pour all, but 2 tablespoons into the "well". Use a dough whisk to mix the dry and wet ingredients. Add the cheese and combine.
Dump dough out onto a lightly floured board and knead lightly. Roll out to an 8 1/2"-9" round by 3/4" thick.
Use a knife or dough scraper and divide in half, then, quarters, and finally eighths.
Place on a parchment-lined baking sheet. Use a skewer to "poke" some holes in the scones.
Brush the tops with the reserved two tablespoons of egg/milk.
I topped my scones with some additional cheese...because I think you can't have too much cheese!
Bake scones for 18-20 minutes, (In my convection oven, it took 20 minutes) until golden brown. Serve warm with lots of butter.
Go wandering~Thank you Nicole~ and enjoy the beauty around you. Enjoy!