Tuesday, March 25, 2014

Tasty Tuesday: Cheddar Chive Scones



Two weekends ago I had the pleasure of co-hosting a family bridal shower with my mother-in-law for my soon to be cousin-in-law. We decided to plate our late afternoon snacks and one of the snacks we had were cheddar chive scones. I have never made scones before and I had assumed for so long that they were difficult. Scones ARE NOT hard to make! I am afraid to say that it might be a bad discovery for me. My carb intake may increase significantly.  

I used a Martha Stewart recipe and I found a video of her making a different scone recipe to get a better idea of what I was getting myself into. I ended up making two batches and I used Martha's freeze ahead method and cut the scones after letting them thaw on the counter for about 2 hours. Remember that if you do the same that your cooking time will increase a bit as the dough is cold (also, I did not do the egg wash). 

Please go make some scones and have a spot of tea with them for me. 

Martha's Cheddar Chive Scones
4 ounces extra-sharp yellow cheddar cheese, grated
6 tablespoons minced fresh chives
2 cups plus 1 tablespoon all-purpose flour, plus more for work surface
3 large eggs, beaten lightly, plus 1 large egg beaten with 1 tablespoon water for egg wash
1/2 cup heavy cream
1 tablespoon baking powder
1/2 teaspoon paprika
1 teaspoon salt
12 tablespoons (1 1/2 sticks) cold unsalted butter, roughly chopped
  1. Step 1

    Heat oven to 400 degrees. Cover a baking sheet with a piece of parchment paper, and set aside. Place the cheddar cheese, chives, and 1 tablespoon flour in a small bowl, and toss to combine; set mixture aside. In a small bowl, combine the 3 lightly beaten eggs and the cream, and set aside.
  2. Step 2

    Using an electric mixer fitted with the paddle attachment, combine remaining 2 cups flour, baking powder, paprika, and salt. Add butter; mix on low speed until butter is in pea-size pieces, 1 to 2 minutes. Add egg-and cream mixture; mix on low speed until just blended. Add cheese mixture; mix until just combined.
  3. Step 3

    Transfer dough to a well-floured surface, and pat into a 9-inch circle. Using a sharp knife dipped in flour, cut circle into 12 wedges. Transfer wedges to prepared baking sheet; brush tops with egg wash. Place in oven; bake, rotating baking sheet halfway through cooking, until outside is crusty and inside is cooked through, 15 to 20 minutes. Transfer to a wire rack to cool.



-Alison

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