For months, I’ve been trying to track down a recipe for my favorite Cheddar and Chive Scone from Nordstrom Cafe. I even bought fresh chives last week at my produce place with the intent on mixing up a batch. It figures that on a Monday evening, suffering from a sniffly cold and looking for a little something to go with my mom’s homemade chicken tortilla soup, I would halfheartedly attempt a random recipe from..you guessed it.. Real Simple, and voila! A delicious, light and fluffy version that I would say rival the real thing.
Cheddar and Chive Scones
1 C all-purpose flour
1/2 tablespoon sugar
1/2 tablespoon baking powder
3/4 teaspoons kosher salt
1/2 stick salted butter, chilled and cut into a 1/4-inch dice
1/3 cup half and half
1/2 cup (about 4 ounces) grated Cheddar
1 tablespoon finely chopped fresh chives
1/2 tablespoon sugar
1/2 tablespoon baking powder
3/4 teaspoons kosher salt
1/2 stick salted butter, chilled and cut into a 1/4-inch dice
1/3 cup half and half
1/2 cup (about 4 ounces) grated Cheddar
1 tablespoon finely chopped fresh chives
Directions
Heat oven to 425° F.
In a large bowl, combine the flour, sugar, baking powder, and salt. Using a pastry blender or 2 knives held crisscross fashion, cut in the butter until the mixture resembles coarse crumbs. Stir in 2/3 cup of the cream. Add the Cheddar and chives and use your hands to combine; the dough should be crumbly. Knead the dough a couple of times until it comes together.
Gently pat it into a ball, then flatten slightly into a 1-inch-thick disk. Transfer to a baking sheet. Slice into quarters. Brush the top with the remaining cream. Bake for about 30 minutes or until golden.
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