Usually, when the weekend comes around, I go into full baking mode. There’s nothing better than something fresh and warm out of the oven. I’ve been baking bread and rolls for the last few weeks, but felt like doing something different this weekend.
I remembered that I had some really good savory scones before and thought they’d go perfect with some scrambled eggs.
Cheddar-chive-scones (adapted from Cooking Light)
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
3 tablespoons chilled butter, cut into small pieces
1/4 plain low fat yogurt
1/2 cup light sour cream
1/2 cup (2 ounces) shredded sharp cheddar cheese
1 tablespoon water
1/4 cup chives
1 large egg, lightly beaten
Preheat oven to 350°F.
Combine flour, baking powder, and salt in a medium bowl, stirring with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add yogurt, sour cream, cheddar cheese, 1 tablespoon water, chives, and the egg; then stir just until moist. Knead in bowl with lightly floured hands just until dough forms.
Divide the dough and shape two circle on a baking sheet lined with parchment paper. Cut each circle into 6 wedges; separate wedges 1 inch apart. Bake at 350° for 20 minutes or until browned. Serve warm.
These were delicious and don’t need much preparation time at all. They also heat up nicely in the microwave if you have leftovers. I am taking one to work today.