Chees & Chive Scones

5 from 1 vote

Fluffy, cheesy biscuits with chives and a hint of heat from cayenne pepper.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast

Cuisine: American

Servings:

Calories: 289kcal

Preheat the oven to 400°F (200°C). Line a baking sheet with a silicone baking mat or parchment paper.
Mix the dry ingredients: Add the flour, baking powder, baking soda, sugar, salt, pepper, and cayenne to a large bowl and mix well.
Grate in the cold butter and mix so it’s all covered in flour.
Add the cheese and chives. Mix.
Add milk, starting with half of the amount, and mix with a fork or your hands until it comes together in a ball. It shouldn’t be sticky, should just come together. Don’t over-mix. Add more flour, a little at a time if you need to.
Place the dough on a lightly floured counter and flatten with your hand into about an 8-inch circle. It should be about an inch thick.
Cut it like a pizza or pie, into 6 wedges.
Place the wedges on the prepared baking sheet, and brush with a bit of milk to help browning.
Bake for 20-25 minutes or until golden brown and cooked through.

I used half spelt flour and half all-purpose flour in the early version of this recipe if you want to try that.

Make sure you use cold butter. I freeze mine and then grate it in to help prevent overmixing and melting the butter with warm hands.

Buttermilk made with cashew or almond milk plus vinegar is fine and it's what I usually use.