Cheddar Chive Scones Recipe

All-purpose flour: The base of the scone dough, providing structure and texture.

Baking powder: A leavening agent that helps the scones rise and become fluffy.

Salt: Enhances the flavor of the scones.

Unsalted butter: Adds richness and flakiness to the scones.

Cheddar cheese: Provides a sharp, savory flavor.

Fresh chives: Adds a mild onion-like flavor that complements the cheddar cheese.

Buttermilk: Adds moisture and a tangy flavor, helping the scones rise.

Egg: Used for the egg wash to give the scones a golden brown finish.

When incorporating the cold butter into the flour mixture, ensure that the butter remains as cold as possible. This can be achieved by chilling the butter in the freezer for a few minutes before cubing it. The cold butter creates steam pockets during baking, which results in a flakier texture for your scones. Additionally, use a light touch when mixing and shaping the dough to avoid overworking it, which can lead to tough scones.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nuttier flavor and more fiber, though it may make the scones denser.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for each teaspoon of baking powder.

• salt - Substitute with sea salt: Sea salt can provide a slightly different mineral flavor, but use the same amount.

• cold unsalted butter - Substitute with cold coconut oil: Coconut oil can mimic the fat content and texture, though it will add a slight coconut flavor.

• shredded sharp cheddar cheese - Substitute with shredded gouda: Gouda has a similar melting quality and a rich flavor that complements the scones.

• chopped fresh chives - Substitute with chopped green onions: Green onions provide a similar mild onion flavor and can be used in the same quantity.

• buttermilk - Substitute with milk and lemon juice: Mix ¾ cup milk with 1 tablespoon lemon juice or vinegar to mimic the acidity and texture of buttermilk.

• beaten egg - Substitute with milk or cream: Brushing the scones with milk or cream can provide a similar golden finish without the egg.

• Allow the cheddar chive scones to cool completely on a cooling rack before storing. This prevents condensation from forming inside the storage container, which can make the scones soggy.

• For short-term storage, place the scones in an airtight container or a resealable plastic bag. Keep them at room temperature for up to 2 days. If you prefer, you can also store them in the refrigerator for up to 5 days.

• To freeze the scones, first, wrap each scone individually in plastic wrap. This helps to maintain their freshness and prevents freezer burn.

• After wrapping, place the individually wrapped scones in a resealable freezer bag or an airtight container. Label the bag or container with the date to keep track of their freshness.

• Store the scones in the freezer for up to 3 months. When you’re ready to enjoy them, remove the desired number of scones from the freezer.

• To reheat, preheat your oven to 350°F (175°C). Place the frozen scones on a baking sheet lined with parchment paper and bake for 10-15 minutes, or until they are warmed through and slightly crispy on the outside.

• Alternatively, you can reheat the scones in the microwave. Unwrap the scones and place them on a microwave-safe plate. Heat on medium power for 30-60 seconds, or until warmed through. Be cautious not to overheat, as this can make the scones tough.

• For an extra touch of freshness, brush the tops of the reheated scones with a bit of melted butter or sprinkle with a pinch of chopped chives before serving.

• Oven Method: Preheat your oven to 350°F (175°C). Place the cheddar chive scones on a baking sheet lined with parchment paper. Cover them lightly with aluminum foil to prevent excessive browning. Warm them in the oven for about 10-15 minutes, or until they are heated through. This method helps maintain the scones' crispy exterior and soft interior.

• Toaster Oven Method: If you have a toaster oven, preheat it to 350°F (175°C). Place the scones directly on the rack or on a small baking sheet. Heat for 8-10 minutes, checking halfway through to ensure they don't over-brown. This method is perfect for reheating a small batch without using the full-sized oven.

• Microwave Method: For a quick reheat, place a scone on a microwave-safe plate. Cover it with a damp paper towel to keep it from drying out. Microwave on medium power for 20-30 seconds. Be cautious with this method as it can make the scones a bit chewy if overheated.

• Skillet Method: Heat a non-stick skillet over medium-low heat. Place the scones in the skillet and cover with a lid. Heat for about 2-3 minutes on each side, or until warmed through. This method can give the scones a slightly crispy bottom, adding a delightful texture.

• Steam Method: If you have a steamer, place the scones in the steamer basket. Steam for about 5 minutes, or until heated through. This method keeps the scones moist and soft, perfect if you prefer a tender texture.

• Air Fryer Method: Preheat your air fryer to 320°F (160°C). Place the scones in the air fryer basket in a single layer. Heat for 3-5 minutes, checking halfway through to ensure they don't over-brown. This method is quick and helps maintain a crispy exterior.

• Oven: Preheats to 400°F (200°C) to bake the scones to a golden brown perfection.

• Baking sheet: Lined with parchment paper to prevent the scones from sticking.

• Parchment paper: Used to line the baking sheet for easy cleanup and to prevent sticking.

• Mixing bowl: A large bowl to combine and mix the dry and wet ingredients.

• Whisk: Used to whisk together the flour, baking powder, and salt.

• Pastry cutter: Helps to cut the cold butter into the flour mixture until it resembles coarse crumbs.

• Measuring cups: Essential for accurately measuring the flour, buttermilk, and other ingredients.

• Measuring spoons: Used to measure smaller quantities like baking powder and salt.

• Cheese grater: Grates the sharp cheddar cheese for the scone mixture.

• Cutting board: Provides a surface to chop the fresh chives.

• Knife: Used to chop the fresh chives finely.

• Spatula: Helps to stir in the cheese and chives and to mix the dough.

• Rolling pin: Optional, but can be used to pat the dough into a 1-inch thick circle.

• Bench scraper: Useful for cutting the dough into 8 wedges.

• Pastry brush: Used to brush the tops of the scones with the beaten egg for a golden finish.

• Cooling rack: Allows the scones to cool slightly before serving, preventing them from becoming soggy.

Pre-measure ingredients: Measure and prepare all ingredients before starting. This will streamline the process and ensure you don't miss anything.

Use a food processor: Instead of using a pastry cutter or your fingers, use a food processor to cut the butter into the flour mixture. This will save time and give you a consistent texture.

Pre-shred cheese: Buy pre-shredded cheddar cheese to save the time and effort of shredding it yourself.

Chill dough in freezer: If you're in a hurry, chill the dough in the freezer for 10 minutes instead of the refrigerator to speed up the process.