april: chives

miramar farms cheddar chive scones

Prep time: 20–30 mins | Bake time: 20–25 mins
Difficulty: Moderate | Serves: A crowd!

4 cups all-purpose flour (plus a bit more for working the dough)
2 Tbsp baking powder
2 tsp salt
3 sticks cold unsalted butter, cubed
4 eggs
1 cup cold heavy cream
1 Tbsp flour
½ lb extra sharp yellow cheddar cheese
1 cup minced fresh chives
Egg wash (1 small egg mixed with 1 Tbsp water)
Kosher salt

Preheat the oven to 400°F.

Combine 4 cups of flour, baking powder, and salt in the bowl of an electric mixer fitted with a paddle attachment. Add the butter and mix on low speed until the butter is pea sized. In another bowl, mix the eggs and heavy cream; quickly add them to the flour and butter mixture.

Combine until just blended—do not over-mix. In a third bowl, toss the cheddar cheese, chives, and 1 tablespoon of flour and add them to the dough. Mix until they are almost incorporated.

Dump dough onto a well-floured surface and knead for one minute, until the cheese and chives are well distributed. Divide the dough into four sections. Gently shape each of the sections into a rough circle, approximately ¾-inch thick. Cut each circle into 6 triangles.

Wrap and store in refrigerator or freezer until ready to bake. When ready to bake, place on baking sheet lined with parchment paper; brush with egg wash and sprinkle lightly with kosher salt. Bake for 20–25 minutes until golden brown. Enjoy while warm if possible!