Thursday, December 15, 2011

Recipe 30: Chives n Cheese Cream Scone


As I noted time and again, while I love to cook, I don't fancy myself as much of a baker--a craft that's finicky with exact measurements and pretty much a done deal once you pop it in the oven. So when Hodgson Mill approached me to do a Grain Day contest featuring their flours, I was flummoxed for a baked good that's simple, delicious and a wee bit playful.

But then I remembered a simple Cream Scones recipe that turned out well for a brunch with preserves and clotted cream, so I adapted a savory version that will be great on its own (or perhaps with a pat 'o butter or some gravy.)
Chive Cheese Scone
Sure enough, the Chives 'n Cheese Scones came out wonderfully - a little savory backed with a truly wheaty flavor and crumbly texture. But what makes it truly heavenly was its slightly onion-y aroma and the gooey, melty cheese strands when you bite/pull it apart while it's still steamy-warm out of the oven. 

And if even I can make them, they are pretty much foolproof for any "I don't bake" types. So here's the recipe!


Ingredients (for 12 scones)
3 cups flour (I used Hodgson Mill's Stone-Ground Whole Wheat)
2 tablespoon baking powder
1 tablespoon sugar
1 teaspoon salt
3/4 teaspoon onion powder
1/3 cup (6 tablespoon) unsalted butter
1 & 1/2 cup heavy whipping cream
3/4 cup shredded cheese (I used sharp cheddar)
2 tablespoons of coarsely chopped fresh chives

Directions
1. Preheat oven to 400F, line a baking sheet with parchment paper
Sifted Dry Ingredients
2. Sift together flour, baking powder, sugar, salt and onion powder
Wet Ingredients Added
3. Melt the unsalted butter, combine with heavy whipping cream and fold into the dry ingredients with spatula -- it will have the texture of a slightly sticky dough.
Kneading Time
4. Pour cheese & chives onto the dough and knead in with your hands until they're evening distributed throughout the dough.

5. Pull out pieces of dough and hand roll into individual spherical scones (or whatever shape you prefer, really) and place evenly across baking sheet.
Ready to Bake
6. Bake for 20 to 25 minutes (it will be a golden with slight browning on top.)

7. Remove, let cool for a few minutes and enjoy (they are great the day after too, just reheat in the microwave for half a minute.)

**Giveaway Contest Closed**

In addition to providing the flour for this recipe, Hodgson Mill is also graciously offering a giveaway with a $25 gift certificate to their online store. To enter, simply comment with your e-mail address & favorite baked good to make @ home. I will choose the winner at random by tomorrow, Dec. 16, at 10:30 a.m. Pacific Time. Good luck!

7 comments:

the actor's diet said...

i like seeing you bake! i'd love to win this. thanks for the opportunity!

happy holidays!!!

Carol W said...

Chocolate chip cookies

itsjustme91770(at)yahoo(dot)com

Vegas and Food said...

cookies and muffins!

vegasandfood at earthlink dot net

Julie said...

molasses cookies and chocolate chip cookies thanks
hope I am not too late :)
aunteegem@yahoo.com

JC said...
This comment has been removed by the author.
oddlyme said...

Homemade biscuits! It's such fun to have something so easy be so good : )

Nicole Gamble said...

So simple and so perfect!

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