Cheddar, Asiago, & Chive Scones

For the time and effort they take, I don’t think there is a baked good with a higher payoff than scones. They are so quick, so easy, and equally good savory or sweet! If your ratios are right and you did a good job distributing the butter, you’re nearly guaranteed a success. The key is to start with very cold butter and to keep your warm hands off of it as much as possible. You can use your fingertips, but I’ve come to prefer a pastry cutter. (I use this one.)

This recipe came to me as I considered the best way to use the extra cheese sitting in the fridge after I made my cheesy broccoli casserole. I’m not sure there’s a better way to dispose of spare cheese than these scones, my friends. They are towering and savory, perfect all on their own or with a runny egg and some bacon.

If you don’t have asiago on hand, feel free to sub in parmesan or use all cheddar. You could also add in some garlic powder to get awfully close to a breakfast version of Red Lobster’s biscuits.

I’ve get to get a perfect wedge like a bakery scone, but no matter. I love how craggy and rustic they look.

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Cheddar, Asiago, & Chive Scones

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INGREDIENTS

• 2 cups all-purpose flour

• 1 Tablespoon baking powder

• ½ teaspoon salt

• 2 Tablespoons sugar

• ½ cup butter, cold and cubed

• ¼ cup chives, chopped 

• ½ cup half and half

• 1 egg, whisked

• ½ cup sharp cheddar cheese, shredded, plus more for top

• ½ cup asiago cheese, shredded, plus more for top

DIRECTIONS:

1. In a medium bowl, mix flour, baking powder, salt, and sugar. 

2. Cut in the cubed butter using your fingertips or a pastry cutter until a pea-sized mixture forms. Stir in the chives

3. Add egg and half and half. Mix until a sticky dough has formed. If it seems too dry, add more half and half one teaspoon at a time. Mix until fully combined.

4. Fold in the cheese. You may need to knead with your hands a few times to get it to all come together. 

5. Form the dough into a disk and cut into 8 wedges. Separate the wedges and place on a parchment-lined baking sheet. Sprinkle the tops with additional cheese.

6. Bake at 375ºF for 18-22 minutes. Remove when golden.

NOTES:

• Half and half substitutions: you could use buttermilk or heavy cream. I don’t recommend subbing in low-fat milk.

• Cheese substitutions: swap in parmesan for asiago or use all cheddar. I think any sharp hard cheese could work here.

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