On a Sunday morning, there are few things that I love more than a leisurely breakfast or brunch. Lazy mornings are meant to be spent with the newspaper or a good book, a steaming cup of coffee, and a hearty breakfast. The problem is that I am not much of a morning person. I do not wake up ready to face the world; I need some time to ease into it. To offset this, I am very good at getting as much ready the night before as humanly possible. Scones are a great thing to get out of the way the evening, or even days before, you are making breakfast.
You can prepare the dough and freeze the scones until you are ready to bake them off. You can bake them completely, freeze the scones, and then reheat in the oven. Alternatively, you can have them oven ready, and keep them in the fridge overnight. In the morning, simply preheat the oven and pop them in! Not only are scones incredibly versatile in their flavor, they are also versatile in their convenience, as well.
As much as I like a sweet scone, I also like a savory one. This White Cheddar and Chive Scone is both slightly sweet and savory. It is heavenly served on its own, but also a vehicle in which to deliver eggs, ham or bacon to your growling stomach. This recipe calls for a bit of whole wheat flour. It adds a rich flavor and a bit of texture, but can be replaced entirely with all-purpose flour. Feel free to experiment with different varieties of cheese and herbs.
White Cheddar and Chive Scones
Makes 6 scones
1 cup all-purpose flour
1/2 cup whole wheat flour
2 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
6 tablespoons unsalted butter, cold and cut into small pieces
1 cup sharp White Cheddar, shredded and divided
1/4 cup heavy cream
2 tablespoon fresh chives, chopped
Preheat oven to 350°F.
In a medium bowl, whisk together both flours, sugar, baking powder, salt and pepper.
In a large bowl, use an electric mixer to combine butter, 2/3 cup cheese, cream, egg, and chives. With the mixer on low, gradually add the dry ingredients. Mix until the dough just comes together.
Turn the dough out onto a lightly floured board. Shape the dough into a circle, about 6 inches across. Cut into 6 equal wedges and place on a parchment lined baking sheet. Sprinkle the tops with the remaining cheese.
Bake for 30 to 35 minutes or until the scones are golden brown.
cheddar, easy baking, make ahead, scones
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