Chive and cheddar…best friends forever.
This recipe was born out of wanting to make a birthday surprise for Matt. Matt moved to Toronto from rainy London to marry sunny Kate years ago. When it’s his birthday I try to bake something I tell myself is British. These are lovely on their own, or with scrambled eggs for breakfast, or beside a bowl of soup for lunch.
Savory cheese and chive scones
2 heaping tablespoons chopped chives
2 cups flour
2 teaspoons salt
1 teaspoon sugar
5 turns of fresh ground black pepper
1 tablespoon baking powder
½ cup almond milk (or any milk you like)
½ teaspoon dry mustard powder
One stick of butter or 8 tablespoons
1 and ½ cups grated aged white cheddar cheese (cheddar mixed with a ½ cup of asiago or parmesan is also delicious)
Smidge of fleur de sal for sprinkling on top or any good coarse salt
Preheat oven to 425 degrees and throw the stick of butter in the freezer. Hot meets cold here. And get a muffin pan ready. Mix the flour, salt, sugar, baking powder, mustard and pepper.
Wisk the eggs and milk with the chives. Grate the butter over top of the flour bowl. Once you get near the end of the stick use it to grease the muffin pan. Stir the milk into the dry mixture and then add the grated cheese. Taking care to touch it as little as possible. Minimal mixing means the butter stays cold. And that means the scones get fluffy.
Once everything is combined, using a tablespoon in each hand, spoon out a large dollop of batter into each muffin cup. Add a little sprinkle of good salt on top if you like.
Get the scones into the middle rack of the oven quick. After 12-13 minutes the tops will be puffed up and golden brown and you won’t be able to resist the smell. Makes 12.