If you are looking for something new to add to your bread box – these little beauties are perfect!
I cut the chives fresh from my own little herb garden. Makes me feel like a farmer when I cut my own herbs. Yup, just me chewing on a piece of straw with a red bandana tied around my neck, cultivating my herb farm.
Speaking of herbs…as of yesterday, here in Seattle, purchase of a very popular herb is now legal – maybe that’s what I should grow next year…a bumper crop of happy grass! Okay, maybe a bad idea..I really do not need to be hungrier, stupider or have Cheeto breath. I’ll just stick with chives for now….
Here is a little pic of my herb garden. All legal tender I might add.
My Mom gave me the cute little mushroom light – I just love it! And someone told me that if I plant marigolds it will keep the slugs at bay andI believe it has worked!
Notes – feel free to add your favorite herbs and cheese. Rosemary and Gruyere sound wonderful ! Or how about some happy herbs and Cheeto’s…what the heck, keep it all in one compact scone – save a trip to the refer! Oh, I mean the refrigerator….
- 2½ cups flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- ½ cup butter
- 3 large eggs (2 for scones and one for egg wash)
- ⅔ cup buttermilk (or 1 tablespoon vinegar and ⅔ cup milk-mix and sit for 5 min until thick)
- ⅔ cup grated sharp cheddar
- ¼ cup chopped chives (or green onions in a pinch)
- 2 tablespoons half and half
- Preheat oven to 375 degrees.
- In a large bowl, whisk together the flour, sugar, baking powder and salt. Cut the butter into the flour with a pastry cutter or food processor.
- Whisk 2 eggs and combine with the buttermilk. Add to the flour mixture and stir until just moist.
- Stir in the cheddar and chives and mix lightly. The dough will be sticky.
- Turn the sticky dough out onto a well floured board and knead lightly. Cut dough in half. Roll each half into a circle...about ¾ inch thick. Cut each circle into 4 wedges.
- Whisk remaining egg in a small dish and brush on top of the scones.
- Let the scones rest for about 10 minutes before baking (you will get a higher, fluffier scone as the baking powder activates)
- Bake for 20 minutes, or until golden.