This month, Sue of Palatable Pastime told the Baking Bloggers: "Share your favorite scones with us in March. Sweet or savory! Bonus points if you drop them off at my house." Here's our virtual scone shop...
- Baileys Irish Cream Almond Scones from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Coconut Mango Scones from Caroline's Cooking
- Cran-Cherry Orange Scones from Making Miracles
- Everyday Tea Time Scones from Sid's Sea Palm Cooking
- Irish Cream Scones from Tara's Multicultural Table
- Lemonade Scones from Sneha's Recipe
- Oatmeal Currant Scones from Palatable Pastime
- Orange and Cranberry Scones from Karen's Kitchen Stories
- Savory Cheesy Chive Scones from Culinary Adventures with Camilla
- Savory Mediterranean Scones from Food Lust People Love
- Sourdough Mango Scones from A Day in the Life on the Farm
Savory Cheesy Chive Scones
As I usually do, my tastes lean to the savory side when I have an option. Though I have baked plenty of scones that are sweet such as: Candied Coffee Bacon and Cream Scones, Strawberry-Cream Scones, Double Buddha's Hand Scones, and Roasted Rhubarb Scones. This time I decided to go completely savory with shredded asiago cheese and chives.
Ingredients makes 8
- 2-1/2 C flour + more, as needed
- 1 T baking powder
- 1 teaspoon salt
- 1/2 C (1 stick) salted butter
- 1 egg
- 1 C buttermilk + more for drizzling
- 1 C grated cheese (I used asiago cheese) + more for sprinkling
- 2 T snipped organic chives + more for sprinkling
In a large bowl, whisk together the flour, baking powder, and salt. Cut the butter into the flour with a pastry cutter or food processor. Whisk in egg and combine with the buttermilk. Add to the flour mixture and stir until just moistened.
Stir in the cheese and chives and mix lightly. The dough will be very sticky. With floured hands, press the dough into a disc on your baking sheet or stone. Cut the disc into 8 wedges and pull them apart from each other.
Drizzle each scone with a spoonful of buttermilk.
Place in the oven and bake for 20 to 22 minutes until golden brown on the edges.
Next month the group will be back, sharing recipes that use herbs. Stay tuned...