A savory take on the Classic Scone recipe by our neighbor, Sue, these are hearty and filling enough for breakfast or lunch with a salad, or perfect with soup or poached eggs.
Ingredients
3 cups all-purpose flour
1 cup finely shredded gruyere (or other sharp, aged cheese)
1 bunch of chives, finely chopped
5 tsp baking powder
1/4 tsp salt
Pinch of finely ground black pepper
3/4 cup butter, cold and in squares
1 egg, beaten
1 cup milk (2% lactose-free was used)
How-To
Preheat oven to 400F.
Prepare a scone pan (cast iron divided into 8 triangles) or a baking sheet lined with parchment, and place off to side.
In a large bowl, combine dry ingredients. Add butter and cut into mixture until it looks like coarse meal. Toss in cheese and chives to coat.
Create a well in the center (pushing ingredients to sides of bowl), and add milk and egg.
Combine until moistened.
Turn out onto lightly floured surface, knead for 1-2 minutes.
Form into large disc and cut into 1/8ths, placing scones immediately into pan or onto parchment.
Bake for approx. 15 minutes or until edges are golden. (If baking from frozen, 18 minutes at 425F.)
Remove from oven and cool on rack. Enjoy!
