Chives are in full blossom in my garden. They’re an incredibly easy herb to grow and happily multiply if given the space. One of the first plants to emerge after our long winters, they bring beauty to the garden and the flavor of spring to the kitchen.
These scones are perfect for showcasing chives or any other seasonal favorite you might have handy.
3 cups flour (I use 2 cups all-purpose, 1 cup wheat)
1 Tablespoon baking powder
2 teaspoons salt
1/4 teaspoon cayenne (optional)
2 cups shredded cheddar cheese + a bit for sprinkling
1 1/2 – 2 cups milk
Chives (or onion, scallion, jalapenos, garlic scapes – whatever you like), diced
Preheat oven to 425.
Combine flour, baking powder, salt, cayenne, and cheese.
Add chives. Enough so that you’ll get a bit in every bite. Let’s say a good palm full.
Add 1 1/2 cups milk.
If your mixture is dry, add a bit more milk. You’re aiming for just-moistened, not soup.
Take half the dough out of the bowl and knead it a couple of times on a floured surface.
Pat it into a fairy thick circle, approximately 6″ around.
Cut into 8 triangles. (Cut in half, cut the halves in half, cut those in half.)
Repeat with the second half of the dough.
Lay your triangles on a parchment or Silpat lined baking sheet, leaving a bit of room around each one.
Sprinkle with cheddar cheese, then pour a tiny bit of milk over each triangle.
Top with extra chives, if you’re feeling fancy.
Bake for 20 minutes and serve hot.