Unexpected Cheddar and Chive Scones
I have the biggest soft spot for Trader Joe’s Unexpected Cheddar. I discovered it on accident a couple of years ago and it has quickly become one of my favorite cheeses EVER and every person I introduce it to agrees. If you absolutely CANNOT find a Trader Joe’s near you, try subbing in a dry, aged cheddar mixed with parmigiano-reggiano. These scones are buttery, savory, and cheesy, and I eat them for breakfast, lunch, dinner, and Midnight Meal. They use a very similar base to my lemon and blueberry scones, adjusted to be savory. This recipe makes 10 chunky but manageable scones.
Ingredients
8 tbsp unsalted butter, frozen
2 tbsp unsalted butter, melted
1/4 cup milk
1/2 cup plain yogurt, preferably Greek
10 oz unbleached all-purpose flour
2 tbsp granulated sugar
1 3/4 tsp baking powder
1/4 tsp baking soda
1 scant tsp salt
1 1/4 cups grated Unexpected Cheddar (I buy the shredded stuff and chop it smaller)
1/4 cup finely chopped chives
Directions
Shred or chop the 8 tablespoons of unsalted butter into small pieces- about the size of your fingernail- on a plate and place it in the freezer.
Combine your flour, sugar, salt, baking powder, and baking soda in a mixing bowl and whisk well to combine.
Remove your butter from the freezer and quickly work it into the dry ingredients with your fingers or a pastry cutter until the butter is entirely incorporated into the flour, but still frozen- if this starts to feel sticky or moist, your butter is melting, stick the whole bowl in the freezer for half an hour before you continue.
In a small bowl or measuring cup, combine your milk and yogurt, then pour it into the flour and butter mixture.
Mix with a spoon to combine, then tip it out onto a floured workspace.
Knead the dough until it forms a dough, then roll it out to about 1/4 inch thick with a floured rolling pin.
Fold the dough into thirds like a letter, then again lengthwise into a square, place it on a floured plate, and return it to the freezer for a few minutes.
Re-flour your work surface and rolling pin, retrieve your square of dough, and roll it out into a square once again.
Sprinkle your grated cheddar and then your chives all over your dough, pressing them in firmly so that they don’t fall out
Take one end of the dough and roll it into a log, then firmly push in on both ends to compact it a little. You should end up with a chubby rectangle about 8 inches long.
Use a large knife or a bench scraper to cut the log into 5 relatively equal chunks, then cut each of those in half. You can gently manipulate each one with your hands to compact them slightly.
Preheat your oven to 400 degrees F, and place the scones onto a baking sheet lined with parchment paper, at least an inch apart. Use the two tablespoons of melted butter to brush the tops and sides. You can sprinkle the top of each one with a pinch more grated cheddar if you’re careful not to let it burn.
Bake them on the middle rack for around 20 minutes or until they’re golden.
These will keep for a few days in the refrigerator but they’ve never lasted that long in my house. Enjoy them warm out of the oven or reheat them for around 10 seconds in the microwave later on.