Baby it's cold outside. Come warm up to these triple-C scones packed with sharp cheddar, fresh chives and chili peppers.
OK, so something is clearly wrong with my blogging habits when I am sharing a recipe that was made and photographed back in July. You may remember the process shot I shared on my Instagram feed. I know right!!Worse... my blog anniversary slipped by back in August without as much as a mention! BAD BLOGGER! With good reason, though...
I have been planning some big changes that I had anticipated to wrap up in September, at which point I would have celebrated along with my blog's birthday. However, things have not progressed in the manner in which I'd planned. I am disappointed, but still super excited to see this come to fruition. I am aiming for the end of October and I am hoping you'll be as excited as I am!
While the wheels continue to turn behind the scene, I have not been as active here, but you can find me over at Instagram where I provide sneak peeks from my kitchen. Would love it if you would join me there, as well.
In the meantime, to warm up your tastebuds and defy the dipping mercury, I'm sharing these savoury Cheddar Chive Chili Scones. The perfect addition to brunch.
Some More Savouries:
Servings: 8 scones
Ingredients
- Ingredients
- 248 g unbleached all-purpose flour 2 ½ cups
- 11 g baking powder 1 tbsp
- 2.5 g fine sea salt ½ tsp
- 12 g cane sugar 1 tbsp
- 115 g unsalted butter ½ cup, chilled and cubed
- 2 large eggs
- 157 g buttermilk ⅔ cups
- 90 g sharp cheddar ¾ cup, grated
- 30 g fresh chives ¼ cup, finely chopped
- 1 chili pepper seeded and finely chopped
- 29 g buttermilk for washing scones 2 tbsp
- additional cheddar and chives to garnish
Instructions
- Preheat oven to 350ºF. Line a cookie sheet with a silicone baking mat.
- Sift flour, baking powder and salt into a large bowl. Whisk in the sugar.
- Use a pastry cutter or large fork to cut the butter into the flour mixture until it resembles a coarse, crumb-like texture.
- In a small bowl or large measuring cup, lightly whisk the eggs and buttermilk. Make a well in the flour mixture and add the egg mixture. Stir until just combined. Fold in the chives, pepper and cheddar.
- With your hands covered in food-safe gloves, work the dough only until it holds together.
- Flour a clean surface and move the dough onto the surface, continuing to work the dough until it forms a ball. Use hands to flatten and shape dough into a 7-inch disk. You may also use a 7-inch cake pan to assist in flattening and shaping the dough.
- Use a sharp knife to cut a plus-sign (cross shape) into the dough, creating four wedges. Cut cross-wise again, creating two additional wedges from each wedge. You should end up with eight wedges.
- Place wedges on the silpat-lined cookie sheet and use a pastry brush to brush the remaining buttermilk onto the tops of the scones.
- Allow to rest for five minutes to allow for a fluffier scone.
- Bake for 20-25 minutes on the middle rack of an oven.
- Remove from oven and allow to cool in pan on a cooling rack. Garnish with extra cheddar and chives and enjoy while still warm.
Tried this recipe?Mention @isugarcoatit or tag #isugarcoatit !
See you back here you soon!
Sonali- The Foodie Physician says
These sound amazing and your photos are gorgeous!
J says
Thanks, Sonali!!