These savory scones are loaded with cheddar cheese, garlic, and fresh chives! Call them biscuits, call them scones, just make them and find out amazing they are!
Our challenge for the Home Bakers Collective for the month of May was set by Bianca from http://www.biancabakes.com/ . Bianca challenged us to make a non-yeasted, savory bake for two reasons.
First, we have been making so many sweet things lately that she thought it would be good to make something savory.
Second, yeast is not easy to get right now for a lot of people so sharing a recipe without yeast seemed like the best type of recipe to share.
Scones are a favorite of mine. Some people may call these biscuits, though. These cheddar scones are similar to the Cheddar Bay Biscuits that you get at Red Lobster. But these are less greasy and oh so flaky.
I have used sharp cheddar cheese, plenty of garlic powder, and fresh chives and a little rosemary from my herb garden in these savory scones. You can easily switch out the herbs if you wish. But I think that the combination of cheese and chives is just perfect.
How to make scones
It is important that the butter used in the dough is COLD! I freeze mine for at least 30 minutes before grating it.
You don’t have to grate the butter. You can cut it into small cubes and rub it into the flour mixture. I think that it is much faster and easier to grate it, though. This allows you to keep the butter cold and quickly integrate it into the dough. Just grate it and mix it in with a rubber spatula. No hot fingers to melt the butter!
The important thing with both scones and biscuits is to not overwork the dough! Just gather it together, dump on a floured surface and press out to a rectangle. This dough is very soft and wet so you will want to flour the counter generously.
Follow the steps above for rolling and cutting the scones.
Spiced egg wash on top
I have mixed black pepper and garlic along with the chives and rosemary into the dough of these savory scones and then added extra flavor on top. The egg wash is a mixture of an egg, a little water and a more spice. Make sure to keep the egg wash on top of the scones. If it drips down the sides too much, it can seal the layers, preventing the flaky rise.
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Cheddar, Garlic & Chive Scones
8 to 10
servings10
minutes20
minutesIngredients
250 grams (2 cups) all-purpose flour
1 Tablespoon baking powder
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1 Tablespoon granulated sugar
6 Tablespoons unsalted butter, frozen and grated
1 cup ricotta
1 cup shredded cheddar cheese
1/4 cup chives, chopped
2 teaspoons fresh rosemary, chopped
160 mL (2/3 cup) whole milk, at room temperature
1 large egg
1/4 teaspoon garlic powder
1/4 teaspoon ground paprika
Sea salt, for sprinkling
Directions
- Preheat oven to 425 degrees F.
- In a large bowl, whisk together flour, baking powder, sugar, salt, pepper, and garlic powder. Add the grated butter and mix in with a rubber spatula. Stir in the ricotta cheese, cheddar and chives. Add milk and stir until just combined and a shaggy dough forms.
- Turn dough out onto a floured surface and knead gently 2 or 3 times into a ball. Carefully pat down the ball into a rectangle that is about 1 inch tall. Divide into 2 equal pieces and stack one on top of the other. Gently press down again to make a 1 inch tall rectangle. Cut with a biscuit cutter, cookie cutter or a glass. You can also cut the dough into rectangles with a floured knife. Carefully transfer scones to a parchment or silpat lined baking sheet.
- In a small bowl, whisk together the egg and the remaining spices. Brush top of scones with egg wash on the top only.
- Bake 17-21 minutes or until scones are golden brown. Remove from oven and cool for 5 minutes before serving.
Notes
- Recipe adapted from Girl vs Dough
If you love scones, try my Lemon Blueberry Drop Scones!
Or my Maple Scones!
