A tastebud teasing blend of sharp cheddar, fresh chives and chili peppers baked into fluffy scones.
Course Scones
Prep Time 15 minutesminutes
Cook Time 25 minutesminutes
Total Time 40 minutesminutes
Servings 8scones
Author I Sugar Coat It
Ingredients
Ingredients
248gunbleached all-purpose flour2 ½ cups
11gbaking powder1 tbsp
2.5gfine sea salt½ tsp
12gcane sugar1 tbsp
115gunsalted butter½ cup, chilled and cubed
2large eggs
157gbuttermilk⅔ cups
90gsharp cheddar¾ cup, grated
30gfresh chives¼ cup, finely chopped
1chili pepperseeded and finely chopped
29gbuttermilk for washing scones2 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.