Tea time scones are almost always sweet. And though I don’t mind enjoying some sweet scones for breakfast, sometimes I prepare savory version like this savory cheddar & chives scones that is just perfect with my breakfast eggs.
Cheddar, Chives, and Nanami Togarashi
My basic go to savory scones are extra sharp cheddar cheese and chives (sometimes scallions). For zing, I add nanami togarashi (Japanese seven spice powder). When I am out of nanami togarashi, I substitute with mustard and hot sauce. And on days when I am in the mood for omnivores version, I add bacon to make the bacon super scrumptious.
Scones Can Be Made Ahead
It is hard to argue that freshly made scones just out from the oven are the best. But life can be busy, and we all have to make do with make ahead food. These scones play nice with your life schedule. Once they are cool, feel free to wrap each scone with saran plastic and just store them at room temperature as long as you plan to finish them in several days (i.e. less than a week). For longer storage, it is best to freeze.
- 2 cups (240 gram) all purpose flour
- ½ teaspoon salt
- 1 tablespoon baking powder
- 1 tablespoon nanami togarashi (Japanese seven spice powder) (*)
- 6 tablespoons (85 gram) cold butter, cut into pieces
- 1 cup (125 gram) sharp/extra sharp cheddar cheese, grated
- 3-5 (15 gram) chives, cleaned and finely chopped
- 2 eggs
- ⅓ cup cream (**)
- Preheat the oven to 375°F. Line a baking sheet with parchment.
- Whisk together the flour, salt, baking powder, and nanami togarashi. Then work in the butter with your fingers to make an unevenly crumbly mixture.
- Add in cheddar cheese and chives.
- Mix together the eggs, cream, stirring just until everything is evenly mixed; the dough will be quite sticky.
- Liberally flour your working surface and your hands. Shape the dough into a 10" x 2" rectangle.
- Cut into 5 squares, then cut each square in half diagonally, to make a total of 10 triangular scones.
- Place the scones on the prepared baking sheet, leaving at least 1" between them.
- Bake the scones for 20 to 25 minutes, until golden browned. Remove them from the oven, and serve warm or at room temperature.
(**) Can be substituted with ¼ cup full cream milk.