andrew + i usually buy one of two things for weekday breakfasts: bagels or tea biscuits. however, both of these are dependent upon either a trip to the bagel shop for breakfast on the weekend or a trip to the farmer’s market.
when we decided on a whim to hit the road for the cottage, this left us with no reasonable opportunity to acquire breakfast foods. so, i did what any (un)reasonable person would: i made scones.
given that these are scones, they aren’t *that* bad for you. they have a bit of butter, but milk instead of cream. and i used a sharper cheddar than i usually would, but i used less. so, there’s that. and, i’m eating them with a coffee instead of a latte. but, that’s not really about the scones.
cheedar and chive scones
adapted from rachel’s recipe for sweet scones
2 cups all purpose flour
1/2 tsp salt
2 1/2 tsp baking powder
1/2 cup sharp cheddar cheese (you could go with goat cheese or feta as well)
1/2 cup chives, chopped (i cut mine with scissors)
5 tbsp cold butter, cubed
5 tbsp milk
put the flour, salt, baking powder, cheese and chives into a large mixing bowl and mix until the cheese is coated.
drop in the cubed butter and continue to mix, until the mixture resembles coarse cornmeal.
whisk together the eggs and milk pour them into the mixer while it is running.
pull the dough out onto a floured surface and knead until the dough comes together.
shape it into about 3/4 inch thick, into a circle (for triangle scones) or into a square (if you’re cutting into other shapes)
cut the dough into 8 pieces (triangles) or with cookie cutters (and reshape as you need to). place on an ungreased cookie sheet and bake at 400F for 15-17 minutes, until light brown on top.