• Joanel B.

Cheddar Chive Scones

Updated: May 7

If you live in San Francisco there's a super cute bakery in West Portal called Noe Valley Bakery, that makes yummy bread. They also happen to make really yummy Cheddar Chive scones too. I discovered them smack in the middle of the Covid crisis and at any given moment the lines can wrap around the corner, which is less than ideal especially when you're trying to make a quick run to the store.


I figured that I'd try to make these things at home since it's easier and cheaper - I mean seriously their scones are like $4.50 a piece, which is fine when you only want one but maybe not so great if you need like 3 of them for your family or when you can devour 2 of them in 90 seconds. Anyways, I modified a recipe I found online, and here are the results. They were perfect; buttery, dense, crunchy on the outside and soft in the middle. Best of all the kids got to help me and even take turns washing the dishes!

Want to make them yourself? Here's what you'll need to make 12 medium/large scones:


1 Silpat

1 Baking sheet

1 Large bowl (for dry ingredients)

1 Small bowl (for mixing wet ingredients)

4 cups all-purpose flour

4 teaspoons granulated sugar

4 teaspoons baking powder

2 teaspoons baking soda

1 teaspoon sea salt

1/2 teaspoon fresh cracked pepper (I prefer rainbow peppercorns)

2 cups unsalted butter (cubed and cold)

4 tablespoons cold water

2 large eggs + 1 small egg (for eggwash)

1.5 cups sour cream

1/2 cup chopped chives

1.5 cups cheddar cheese


Preheat your oven to 400 degrees.


In the large bowl mix the flour, sugar, baking powder, baking soda, sea salt, pepper. Take the cold cubed butter and mix with the dry ingredients - mix until the butter breaks down into pea-size chunks. *You can do this with your hands just do it quickly so it the butter stays cold.


In the small bowl combine the eggs, water, sour cream, and beat lightly until combined. Add mixture to the dry mix slowly. Mix until the dough is soft and begins to combine. Then add the cheddar and chives.


Place the dough onto a non-stick surface, I roll mine out on parchment paper, and knead the dough until it comes together. Half the dough into 2 pieces. Roll out one piece, like a pizza, until it's about 2 inches in height then cut into 8 pieces. *No, these don't match the pictures but after making these a few times, I like them better this way. If you want them like in the picture, roll your dough into 3 inch balls!


Place the pieces onto your Slipat, wash your babies in eggwash, sprinkle with sea salt and cracked pepper.


Cook for 16 to 18 minutes or until golden brown on top.




 

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