One of my favorite things about spring, besides the smell of blooming orange blossoms (seriously, best smell), is how you can pretty much buy a pre-grown plant of any vegetable or herb imaginable at the grocery store for like $2.50 and put it straight into your garden. I mean, who has time for seeds anymore anyway? Psssh. This year my garden is full of tomato plants, strawberries, several varieties of peppers, green onions, zucchini, a few variety of herbs, and more!
One herb I did grow from seed, though. Chives.
What can I say about chives other than they are not green onions like I originally thought? They grow like CRAZY. I mean, cut those things down to 2 inches from the dirt and the very next day they are like 6 inches tall again. I find myself chopping down the chives just so they stop blocking my other plants; throwing chives in dishes that I probably wouldn’t usually put them in, etc. I’m telling you. Got a bald Chia Pet? Spread some chive seeds on that biotch and call it a day.
Anyway, I knew I wanted to do something with all of these chives other than throw them into my eggs and salads. So I thought, why not make some savory scones? Not only has it been a while since I’ve made scones, but the last savory ones I made went over really well with the neighbors (pre-blog, unfortunately).
What I love about them is that they are so easy. And once you get the basic recipe down (flour, leavening agent, fat, liquid) you can come up with thousands of different varieties.
This recipe uses a combination of shredded Gouda and cheddar cheeses which makes for a lovely gooeyness and really compliments the onion-y chive flavor. To kick it up a notch I also added some ground mustard and a dash of cayenne pepper. Feel free to experiment with your own spices! While making these I was thinking about how much I wish I had smoked Gouda, which as everyone knows is the best cheese on earth. There is a place near me that serves shrimp and grits with smoked Gouda cheese and I swear my mouth is watering just thinking about it. But this is about scones. So onto the scones!
Step 1: Shred your cheeses, chop your chives, and whisk your egg into your cream. Put all of these ingredients into the fridge until needed.
Step 2: Mix all of your dry ingredients together. Then, using a couple of forks or a pastry cutter, work the butter into the flour until only small clumps remain.
Step 3: Toss the chives and cheese into the flour mixture and toss to coat.
Step 4: Grab your cream/egg mixture from the fridge and pour it into the bowl. Combine as fast as you can (it will still be clumpy). When it becomes to difficult, pour the mixture out onto a lightly floured surface.
Step 5: Using your hands, work it all together into a rectangle about 1 inch thick.
Step 6: Using a biscuit cutter, cut out individual scones and place them about 2-inches apart on a baking sheet. Top each one with some egg wash and an extra sprinkle of cheese, if desired.
Step 7: Bake at 400ºF for approximately 12-15 minutes. You know they are done when they are puffed up and golden.
Scones are always best on the day they are made, which is sort of what sucks about scones. BUT! Feel free to freeze them (or even freeze the dough itself) so that you can take them out as you need them.
These scones are flaky, buttery, and everything a scone should be. I want to throw them in some chicken soup to see what kind of dumplings I get. I hope you’ll give them a try and let me know if you made any variations. Don’t forget to tell me how they turned out!
Until next time <3
- 2 1/4 all-purpose flour, or approximately 500 grams.
- 1 1/2 tsp of baking powder
- 1/4 tsp of baking soda
- 1 tsp of ground mustard powder
- 1/4 tsp of cayenne pepper
- 1 tsp of salt
- 1 stick of unsalted butter, cold
- 1/2c of shredded sharp cheddar cheese, about 60 grams
- 1/2c of shredded Gouda cheese, about 60 grams
- 1/2c of finely chopped chives, about 50 grams
- 1/2 cup of heavy cream (or milk), about 250ml
- 1 large eggs
- Preheat your oven to 400 degrees F.
- Chop your chives, shred your cheeses, and whisk your egg into your cream. Refrigerate all until needed.
- Combine your dry ingredients in a large mixing bowl.
- Using a couple of forks or a pastry cutter, work the butter into the flour mixture until only small lumps remain.
- Toss in your cheeses and chives, and stir to coat.
- Pour in your cream/egg mixture, and using a wooden spoon, stir until liquid is absorbed.
- Dump the mixture onto a lightly floured work surface and use your hands to form it into a rectangle about one inch thick.
- Using a biscuit cutter (or even the bottom of a glass) stamp out individual circles and place them on a lined baking sheet about 2-inches apart. Brush each scone with egg wash then add an additional pinch of cheese.
- Bake for approximately 12-15 minutes, or until they are puffed up and golden in color.