Instead of crusty bread, Michelle served the Creamy Kale and Vegetable Soup with Cheddar Chive Scones. It is just a perfect marriage, creamy soup with cheese scone.
This is a scone recipe that does not have tons of butter. The fat comes from the cheese and heavy cream.
Ingredients
- 3 cups all-purpose flour (or 1 1/2 cups unbleached plus 1 1/2 cups whole wheat flour)
- 1 tablespoon baking powder
- 1 tablespoon sugar
- 2 teaspoons salt
- 1/2 cup finely chopped fresh chives
- 1 1/2 cups grated medium to sharp cheese
- 2 cups heavy cream, plus more for brushing
Source: epicurious.com
Instructions
 Preheat oven to 400 degrees F (375 for convection).
Whisk together flour, baking powder, sugar and salt. Add chives and cheddar cheese. |
 Stir in cream with a fork until sticky dough forms. |
 Turn dough onto lightly floured surface.
Knead about 8 times. |
 Shape dough into golf ball size; lightly flatten.
Place on parchment lined baking sheet. Brush with additional cream. Bake in the middle of the oven for about 20 minutes (12 to 15 minutes using convection oven), or until golden brown. |
Yum! Those look so good! I might have to give this a try.
Looks gd Suanne. Can they be frozen n reheated in a bread toaster?
Hi cmee8, yes you can freeze the scones. Bring them out from the freezer and let them thaw for 10 to 15 minutes first before reheat them in the toaster oven or oven at 350F for 10 minutes.