Monday, September 25, 2017

Savory Broccoli Cheddar & Chive Scones


Aren't scones really just biscuits? Tell me if I am wrong.

These are a great intro to fall baking and the cooler temps.
They are great for breakfast as well as paired with chili or soups for a heartier meal.

Scones go stale rather quickly, so I leave a few out and then once cooled, immediately freeze the rest.

These are fantastic with butter, a fried egg or bacon jam. Yup.

My trick to great scones is that I use heavy cream.
It yields a beautiful moist center crumb.

Another easy trick is using a box grater to grate in a semi frozen stick of butter, instead of cutting the butter into the batter.

This recipe is totally adaptable.
You can use Gruyere cheese and/or zucchini instead of the broccoli (just make sure you squeeze the moisture out of the zucchini, if using).

Black pepper or red pepper instead of the pimenton.......thyme or basil instead or along with the chives.
Be your own bossy baker.

Oh yeah, but please don't skip the 1/4 cup of sugar.....it works in the recipe, trust me. These are not going to be sweet scones, I promise.


Savory Broccoli Cheddar & Chive Scones:


2 1/2 cups flour
1/2 teaspoon salt
1 tablespoon baking powder
1/2 teaspoon baking soda
1 tsp pimenton (smoked Spanish paprika)
1/4 cup granulated sugar (don't skip the sugar)
1 stick (4 ounces) unsalted butter, VERY cold grated on a box grater
1 large egg, beaten
3/4 cup heavy cream
2/3 cup grated or chopped fresh broccoli
handful of fresh snipped chives
3/4 cup sharp cheddar cheese

Mix the flour, salt, baking powder and soda with the pimenton and sugar in a large bowl.

Grate in the stick of butter into the bowl and mix with a wooden spoon.

In a measuring cup, whisk the heavy cream with the egg and pour into the batter.
Add in the chives, chopped broccoli and grated cheese.

Mix again to incorporate ingredients.


Now comes the hard part.

You will have to get your hands in the bowl to really form a shaggy dough.

Using your hands, keep mixing the ingredients, a nice ball of dough will come together. Dump it out onto a cutting board and flatten out to about 1" thickness.

Slice into 8-10 pieces.


Arrange on a parchment lined baking sheet and bake at 400F for 21-22 minutes.


Remove to a cooling rack.


These are amazing! Enjoy.

6 comments:

Bebe said...

Must do! These sound so good...

Haven’t had a box grater in years. Here is what I found that I like better. IKEA still has it:

http://www.ikea.com/us/en/catalog/products/50153180/

The base of the box tends to grip the counter surface so it doesn’t slide when you’re grating. I love this gadget!

Stacey Snacks said...

Bebe
I actually have a box grater like this, but square. It's a plastic box w/ a metal grater that snaps on top!
I love it!

Linda O said...

I'm wondering why I am no longer able to pin your wonderful recipes to Pinterest. It is more efficient for me to store everything there and there's no waste of paper. Maybe it's a setting on my computer ?

Stacey Snacks said...

Linda
I've also noticed that it takes about five minutes to load the screen to pin the item. Just leave it on your computer for a few minutes and it'll eventually pen not sure what's going on with that

Stacey

Linda O said...

Thanks, Stacey. That works and only took 60 seconds or so. Back in business.
Linda

Anonymous said...

Sadly, with your arse about American terminology, in Australia confusing scones and biscuits will lead you down the road of disappointment. Biscuits here are what you may call cookies, but they tend to be harder like shortbread, and dunk able, but not soft generally. A scone though is a thing of beauty here is a fine example( http://thelinkssite.com/2015/05/04/quick-and-easy-scone-recipe-only-3-ingredients/#_a5y_p=3996072 ). tall and proudly light and fluffy, it should never be dragged down with much more than a scant of cheese and perhaps chives. When we speak scones, cream and jam is always implied. Your savoury scones are probably closer still to our damper...hearty, not sweet and meant to fill yer belly.