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These savory scones are easy to make and full of flavor. They’re even better than those famous cheddar biscuits.
Drop Scones With Great Flavor
Although you could probably get away with calling these “biscuits” they are actually scones.
These scones are savory. When most folks think of scones, fruit is the first to come to mind. These will be a pleasant change of pace.
There’s plenty of sharp cheddar cheese flavor that’s enhanced by the aromatic “veggies” if you will. The only thing you need is the cheese if you’re a purist. If the other flavors are not to your liking, other herbs may replace them.
Most windowsill gardens and hydroponic herb seed kits contain chives so if you do either of those indoor gardening methods, you’ll have chives.
However, if you don’t, green onions are a great substitute if you want to keep everything fresh. Of course, dehydrated chives can be used. If you use them, use half the amount called for for fresh.
Don’t like garlic? Leave it out and use something you like instead. It’s that easy!
As far as the cheese goes, cheddar is the natural choice. Use what you have but bear in mind you don’t want a cheese that strings. Therefore, mozzarella is not recommended. Colby and brick are good choices as are milder cheddars.
It’s important not to let this dough get too warm, otherwise the scones may become tough in texture.
This is why I use a food processor to do most of the work. I also use a big wooden spoon to mix the dough up after adding the liquid. And to make sure my hands are very cool, I rinse them for about 30 seconds under cold water.
When it comes to dividing up the dough into portions, and ice cream scoop will come in handy. A bendable plastic bench scraper works well too. The key is to keep this as cool as possible.
Cheddar Garlic & Chive Drop Scones
- 3 cups flour
- 3 tbs granulated sugar
- 1 tbs baking powder
- 1 tbs garlic powder
- ¾ tsp salt
- ¼ tsp sweet or hot paprika
- 3 tbs chopped fresh chives see NOTES
- ½ cup cold unsalted butter 1 stick, cut into 1/2-inch cubes, plus 6 tablespoons/ melted unsalted butter
- 8 ounces sharp or extra-sharp Cheddar shredded (about 2 packed cups)
- 1 cup buttermilk
- 1 large egg
- Preheat the oven to 375F/190C degrees. Line two baking sheets with parchment paper.
- In a food processor, process flour, sugar, baking powder, garlic powder, salt and paprika to combine. Add the 1/2 cup cubed butter and process until the mixture looks like breadcrumbs. Empty into a large bowl.
- Stir in 1 1/2 cups/170 g of the cheese and chives into the flour mixture. Make a well in the center of the bowl. In a liquid measuring cup or in a small bowl with a spout, whisk the buttermilk and egg until well combined. Pour the mixture into the medium bowl and, using a wooden spoon, stir until the mixture is combined. Near the end, you may have to fold it over itself a few times in the bowl to make sure it’s uniformly combined. (Resist the urge to use your hands so that the mixture doesn’t get too soft or compressed.)
- Scoop the dough into 12 even portions (about 1/2 cup/80 grams each) onto the prepared sheet pan. Stagger the biscuits on the baking sheets. (You should have 6 biscuits per sheet pan.)
- Brush each biscuit with the melted butter (you won’t use it all) and divide the remaining shredded cheese among the tops of the biscuits (about 2 teaspoons per biscuit).
- Transfer to the oven and bake the biscuits for 15 minutes, then brush each biscuit with butter again, and rotate the pans between the oven racks. Continue to bake until the biscuits are light golden and the cheese on top is deeply golden, 5 to 10 minutes more. The biscuits should spring back gently when touched in the center.
- Brush the finished biscuits generously with the remaining butter. Cool at least 10 minutes before serving warm (or cool completely and serve at room temperature).