Makes one dozen 3½-inch scones (or 8 larger ones)
This is a variation of my popular Savory Feta Cheese and Scallion Scones, a recipe I created 20 years ago during a scone craving when there was no butter in the house. It uses softened cream cheese instead of butter, which quickly mixes into the flour with a fork. Half & half will give you richer scones with a slightly nicer texture, but whole milk works fine. As always, I urge you to seek out local and organic ingredients; they really do make a difference. The optional egg glaze gives the scones a beautiful shine and dark golden color. Look for farm fresh eggs at your farmers' market or search for a local farmer on LocalHarvest.org.
2½ to 3 cups organic all-purpose flour
1 Tablespoon + 2 teaspoons baking powder (make sure it's fresh!)
1½ teaspoons salt
4 ounces cream cheese (or Neufchatel cheese), softened in the microwave 15 to 30 seconds (you want it very soft)
4 ounces (about 2 cups) finely shredded sharp cheddar cheese (I like extra-sharp)
1/2 cup (about 7/8 ounce) chopped fresh chives
1 cup organic whole milk or half and half
1 large egg
Optional egg glaze:
Beat 1 egg and 2 Tablespoons organic milk (or half and half) well with a fork
1. Heat the oven to 400°.
2. Combine 2½ cups of the flour, the baking powder, and salt in a large bowl.
3. Add the cream cheese and cheddar cheese and toss gently with a fork until combined.
4. Add the chives and toss gently with a fork until combined.
5. In a small bowl or large measuring cup, beat the milk (or half and half) and egg with a fork until well combined, then gently fold it into the dry ingredients, mixing lightly with a rubber spatula just until a soft dough forms. Add up to 1/2 cup additional flour if the dough is too sticky.
6. Divide the dough in half. On a floured surface, use floured hands to gently pat each half into a circle that is 1-inch thick and about 6 inches across. (To make 8 larger scones, don't divide the dough, just pat it all into a 1-inch thick circle.)
With a sharp knife (I use a large serrated knife dipped in flour), cut the circles into 6 wedges each. Place the scones on a heavy duty baking sheet lined with unbleached parchment paper.
7. Brush the tops and sides of the scones with the egg glaze if desired (I use a silicone pastry brush). Bake for 20 minutes (25 minutes for larger scones), or until golden brown. Cool on a wire rack. Serve warm, or cool completely and refrigerate or freeze in a heavy zipper bag or airtight container.
Recipe source: FarmgirlFare.com
http://www.farmgirlfare.com/2012/05/recipe-savory-chive-and-sharp-cheddar.html
Recipe © FarmgirlFare.com
