Cold January days welcome the warmth of the oven, and bread is one of the ultimate comfort foods. Savory scones can be great with a cup of tea or alongside a bowl of soup or a plate of pot roast. Crusty on the outside, soft on the inside, there’s nothing better than a savory scone slathered in butter.
Servings: 12
Ingredients:
- • ½ cup half and half cream
- • 2 large eggs
- • 2 ¾ cup all-purpose flour
- • 2 tbsp granulated sugar
- • 1 tbsp baking powder
- • 1 tsp garlic powder
- • ½ tsp salt
- • ½ cup butter, cut into ½-inch cubes
- • 1 cup shredded cheddar cheese
- • ¼ cup fresh chives
- • 2 tbsp 2% milk for brushing
Instructions:
- • In a small bowl, whisk together the cream and eggs and set it aside.
- • In a large bowl, whisk together the flour, sugar, baking powder, garlic powder, and salt.
- • Add the butter and mix it into the flour with your hands until it resembles coarse crumbs. Alternatively, this can be done in a food processor.
- • Once the butter is fully incorporated, add the cream mixture, cheddar cheese, and chives and mix until the dough begins to form. The dough will be slightly sticky.
- • Divide the dough in half and transfer the first half to a lightly-floured board.
- • Form it into a disc that is about 1 inch high and 8 inches across.
- • Using a sharp knife, cut the disc into 6 equal slices.
- • Transfer the slices to a parchment-lined baking sheet and repeat with the remaining half of the dough.
- • Transfer the scones to the freezer for 20-30 minutes.
- • In the meantime, preheat the oven to 375ºF.
- • Once chilled, using a pastry brush, brush the top of each scone with milk.
- • Bake the scones until they begin to brown on top, about 17 to 20 minutes. Keep a close eye on them. If they begin to brown too quickly, place a piece of aluminum foil over top to slow the browning process.
- • Allow the scones to cool slightly before enjoying.
- • Store in an airtight container for up to 3 days.
