From the age of 24 until about 28, whenever I was hungover I would wake up with a burst of denial fueled energy, bake a tray of scones, start to feel the consequences of the night before, go back to sleep, and wake up a second time feeling much better and ready to eat a scone.
I tried all sorts of flavors - blueberry lemon, earl grey, dark chocolate cherry, garlic scapes, maple bacon… the savory ones are my favorites!
A small farm stand in Maine reminded me how much I love fresh scones. As far as baking goes, they’re very easy to make and customize. This recipe uses chives and green onion - I only had a tablespoon of each so I ended up adding 2 tablespoons of finely diced arugula and it was a great peppery addition.
Ingredients
2 cups all-purpose flour
1 tablespoon sugar
2 1/2 teaspoons baking powder
1 tablespoon everyday seasoning blend, such as garlic salt + pepper, Trader Joe’s Onion Salt, or Penzey’s Shallot Pepper seasoning
8 tablespoons (1 stick) unsalted butter, frozen for at least 10 minutes
2/3 cup heavy cream
1 tablespoon heavy cream, for brushing
1 large egg, yolk and white separated
1 cup freshly grated sharp white cheddar
2 tablespoons finely chopped chives
2 tablespoons finely chopped green onion
Optional: 1 small jalapeño, finely diced, about 2 tablespoons
Instructions
Preheat the oven to 400°F and line a baking sheet with parchment paper.
If your butter isn’t already very cold, place it in the freezer for at least 10 minutes. While it chills, measure and prep the rest of your ingredients.
In a large mixing bowl, whisk together the flour, sugar, baking powder, and seasoning blend.
Using the largest holes of a box grater, grate the frozen butter directly into the flour mixture. Toss the butter through the flour, then use your fingertips to gently press some of the pieces into the dry ingredients. The mixture should look crumbly, with plenty of visible pieces of butter remaining. Don’t try to completely work the butter into the flour - those cold pieces are what help create a tender, flaky scone.
In a small bowl, whisk together the egg yolk and 2/3 cup heavy cream until combined. Set the egg white aside for the topping.
Add the cream mixture, cheddar, chives, green onion, and jalapeño to the flour mixture. Stir gently with a fork until the cream has mostly been absorbed, then use your hands to lightly press the dough together. The dough should be shaggy and fairly dry, but it should hold together when pressed. If it feels very wet or sticky, add another tablespoon of flour. Avoid kneading or overworking the dough.
Shape the scones using either method:
For round scones: Divide the dough into roughly equal portions and gently press each into a rustic mound. Let them stay a little shaggy rather than trying to create perfectly smooth balls.
For triangular scones: Turn the dough onto a clean surface and gently press it into a disk about 1 1/2 inches thick. Cut the disk into 6 wedges.
Arrange the scones on the prepared baking sheet, leaving at least a couple inches of space between them.
Whisk the reserved egg white with 1 tablespoon heavy cream. Lightly brush the mixture over the tops of the scones. This helps them develop a glossy, golden crust as they bake.
Bake for 18–25 minutes, depending on their size.
Smaller scones (around 8 or more per batch) will likely be done closer to 18 minutes. Larger scones (around 5 or 6 per batch) may need closer to 25 minutes.
They’re ready when the tops are golden brown, the edges look dry and fully baked, and the centers feel set.
Let the scones cool for a few minutes, then serve warm with salted butter.
They’re especially good alongside cheesy soft scrambled eggs, breakfast sausage, and a bowl of fruit.
