Cheddar and Chive Scones
A good scone relies entirely on temperature. Keep your butter firm and your cream chilled until the very last second to ensure layers that flake away instead of melting into a solid, heavy puck.
Mind the temperature of your ingredients.
If the butter softens while you are working the dough, put the bowl in the freezer for ten minutes before proceeding.
- large mixing bowl
- pastry cutter or two knives
- baking sheet
- parchment paper
- bench scraper
What goes in.
- 2 1/2 cupsall-purpose flour
- 1 tbspbaking powder
- 1/2 tspsea salt
- 8 tbspunsalted butter, frozen and cubed
- 1 1/2 cupssharp cheddar, coarsely grated
- 1/4 cupfresh chives, finely chopped
- 1 cupheavy cream, cold
Don't overwork the dough
Fold the dough onto itself three or four times before shaping; this creates distinct, airy layers rather than a dense, uniform crumb.
The method.
Mix the dry base
Whisk flour, baking powder, and salt in a large bowl until fully integrated.
Cut in the butter
Use a pastry cutter to work the butter into the flour until the mixture looks like coarse gravel with a few pea-sized chunks remaining.
Add the aromatics
Toss in the grated cheddar and chopped chives, stirring gently so they are evenly coated in the flour.
Hydrate the dough
Pour in the cream and stir with a fork just until a shaggy, uneven dough forms. Do not knead.
Shape and slice
Turn the dough onto a floured surface. Pat it into a one-inch thick disc and use a bench scraper to cut it into eight equal wedges.
Bake
Arrange wedges on a parchment-lined sheet. Bake at 400°F (200°C) for 20 to 22 minutes until the bottoms are firm and the tops are a deep, toasted gold.
Other turns to take.
Bacon and Scallion
Replace the chives with sliced scallions and add 4 strips of cooked, crumbled bacon to the dry ingredients.
Jalapeño Heat
Fold in one finely diced, seeded jalapeño for a sharp contrast to the richness of the cheddar.
When it doesn't go to plan.
Use a box grater for the butter to ensure small, uniform pieces that integrate quickly.
Brush the tops with a little extra heavy cream before baking to encourage a deep, golden crust.
Let the scones cool on the baking sheet for five minutes to allow the interior structure to set before moving them to a wire rack.
The ones that keep coming up.
Why are my scones dense?
You likely overworked the dough or the butter melted before the scones reached the oven. Keep everything cold.
Can I make these the night before?
Yes, shape the wedges, place them on the tray, and refrigerate overnight. Bake them cold, adding an extra minute or two to the oven time.
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