I tried this recipe last summer when I had chives growing wildly in my garden. I found a recipe for scone on the internet and thought I’d try to tweak it with cheese and chives.
- 2 1/2 cups whole wheat flour (used all-purpose flour on second batch)
- 1/2 cup whipped cream cheese (no cream cheese on the second batch)
- 1 cup mexican mix cheese ( I used 2 cups of cheese on the second attempt)
- 1 tsp salt
- 1 tbs + 2 tsp baking powder
- 1 1/2 cups half and half fat free
- 1 egg
1. Preheat oven to 400 degrees.
2. Mix 2-1/2 cups flour, baking powder and salt in a large bowl. Add cheeses & toss gently with a fork until combined. Then add chives. Mix and set aside.
3. Beat half & half with egg and gently fold into dry ingredients, mixing lightly until a soft dough forms. Add up to 1/2 cup additional flour if the dough is too sticky.
4. On a floured surface, gently pat dough into a circle approximately 1-inch thick. Handle the dough lightly and as little as possible. With a sharp knife cut the circle into wedges and place them on a greased or parchment-lined baking sheet. (I sliced mine into 12 pieces.)
Brush tops and sides of scones with egg glaze if desired. To make egg glaze, beat 1 egg with 2 tbsp half and half or milk or water.
5. Bake for 20-25 minutes or until golden brown. Cool on a wire rack. Serve warm, or cool completely and refrigerate or freeze in an airtight container.
I may have put too much baking powder that’s why the scones looked like they collapsed. But, it didn’t make any difference in taste. It was still yummy and much more appetizing than the whole wheat version.