I am obsessed with this savory Garlic and Chives Scones, but then again I am obsessed with scones in general. I have more sweet scones in my website but I often make more savory than sweet scones I just never got the chance to make a post for them. I cannot stress enough how much I love scones. They’re so easy to make, with simple steps and easy to find ingredients. That’s the kind of pastry that I live for especially for busy and not so busy days.
Ingredients
- 1 cup Cake Flour or All-Purpose Flour
- 1 tablespoon Sugar
- 1 teaspoon Baking Powder
- 1/8 teaspoon Baking Soda
- 1/2 teaspoon table Salt
- 1/2 teaspoon Garlic Powder
- 1/3 teaspoon Paprika or Cayenne Powder
- 1/4 cup COLD Butter (Freeze overnight or minimum 1 hour)
- 6 – 7 tablespoon COLD Buttermilk (plus more for brushing top and as needed, about 1 tbsp)
- 1/4 cup chopped fresh Chives
Instructions
- Preheat your oven to 400 degrees F (200 degrees C) and place the oven rack in the center of the oven. Line a baking sheet with parchment paper.
- In a large bowl, sift the flour, baking powder, baking soda, salt, garlic powder and paprika. Add chopped chives then Mix to combine. Using a large holed cheese grater, grate the frozen butter.
- Gradually add buttermilk to the flour mixture and stir just until the dough starts to come together. You may need more or less of the recommended measurement. You do not have to use all of it, once it start to come together, stop adding more. Start by adding half of the liquid first then gradually add as needed.
- Carefully gather to bring the dough together. If you find some dry spots, add a bit of buttermilk to moisten it. If you find it too wet, add small amount of flour. Form the dough into a 5 (thicker scones) or 6-inch disk.
- Wrap with plastic wrap and freeze for at least 30 minutes. You can leave this overnight in the freezer for baking the following day. This can be kept frozen up to 3 months. No need to thaw once ready to bake. Simply add 2 – 3 minutes in the baking time.
- Cut the dough into 4 wedges. Place the scones on the baking sheet spacing about 2 inches (5 cm) apart. Brush top with remaining buttermilk or egg wash (1 beaten egg + 1 teaspoon water).
- Bake for about 17 minutes or until golden brown and a toothpick inserted into the center of a scone comes out clean. Rotate the pan halfway through. Check at 15 minutes to make sure the top is not browning too fast. If this is the case, simply cover the top with aluminum foil. Remove from oven and transfer to a wire rack to cool.
