Prep Time:
10 Minutes
Cook Time:
15-16 Minutes
Serves:
16 Scones
About the Recipe
This makes 16 cute little scones (the kind you get at the Featherbed Inn every morning) or 8 big scones.
Gruyere and chive scone
Gruyere and chive scone
Ingredients
355g all-purpose flour
30g sugar
1 tablespoon baking powder
1 teaspoon salt
1/4 teaspoon baking soda
1 stick of unsalted butter
1 cup buttermilk
1/4 cup minced chives (or scallions in a pinch)
4 oz cheddar cheese, diced small
Preparation
Start with 1 stick of butter (113 gram). Keep it very cold and cut it into bits - lengthwise into four quarters, then slice across into about 1 cm pieces. After you've cut up the butter, put it back into the fridge to stay cold (or even into the freezer for a few minutes if your kitchen is hot).
Unlike my sweet scone recipe, this one uses buttermilk. And for reasons that I'm sure have to do with the way the fat in heavy cream binds with flour (but I cannot say for certain and apparently I enjoy the…