How did you ever have brunch without these cheddar chive scones?! Rich, crumbly layers, tons of cheddar, and flecked with salt...and did I mention easy??
- 2 1/2 cups AP flour
- 1 Tbsp baking powder
- 1 tsp kosher salt
- 8 oz cheddar cheese, grated (reserve 2 Tbsp for sprinkling over the top)
- 1/2 cup chives, minced
- 2 cups heavy cream (+ 2 Tbsp for brushing)
- flaky sea salt (or your favorite finishing salt)
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Preheat the oven to 425 degrees and line a baking sheet with parchment paper.
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Whisk together the flour, baking powder, salt, cheese, and chives. Stir in the heavy cream.
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Turn the dough onto a lightly floured surface and knead a couple times until the dough hold together. Form into an 8 inch circle (it will be about 1 inch thick).
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Use a sharp knife to cut into 8 wedges. Place the wedges on the lined baking sheet, about an inch apart.
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Brush the tops with heavy cream, sprinkle with finishing salt, and a sprinkle of cheddar. Bake until golden brown, about 20 mins. Serve warm or at room temperature.
- Don't over-mix or knead the dough too long. Give it a couple turns until it comes together nicely on a light floured board and then form into a disc.
- No need to chill this dough, simply divide into wedges, brush with cream, and sprinkle with salt and cheese for extra flavor and texture.
- Pick a good, flaky salt to finish. The salt really brings out the flavor in these scones and gives a little crunch to the top.
- A big, sharp knife works best for cutting into wedges. One slice through will leave the scones with nice edges.
- These are best served just slightly cooled after baking (if you can wait that long). If you happen to have leftovers the next day, rewarm them in the microwave, toaster oven or split one and pop it in the toaster. It's worth the extra effort!