Chive and Cheddar Mini Scones: A Bite-Sized Taste of Spring
Chives are usually the first green thing to appear in our yard and garden each spring. I marvel as they bravely poke their slender stems above the frozen ground, and I’m encouraged to end my own hibernation and poke my head outside. By winter’s end I’m positively starved for something fresh and green from the garden and begin snipping away at my spring harbingers when they are only a few inches tall–sprinkling them on soups or roasted potatoes. By early May, I have a lush crop to play with and that’s when the fun begins. Handfuls of minced chives find their way into crackers, breads, and this week, my scones.
I used a small square cutter (1.5-inch) for these, but you can use whatever you have on hand, including a juice glass. Simply adjust the baking time relative to the size of your scones. These are best right out of the oven but will keep nicely for a few days. The toaster oven or a conventional oven set to 350°F will quickly crisp and revive your day old scones.
Chive and Cheddar Mini Scones
Makes about 40 mini scones.
1 cup all-purpose flour
1 cup whole wheat pastry flour (You can substitute more AP or white pastry flour.)
1 tablespoon baking powder
1/2 teaspoon baking soda
1 tablespoon granulated sugar
1 1/4 teaspoons coarse sea salt, plus more for finishing
1/2 cup butter, unsalted and cubed
3/4 cup cheddar cheese, coarsely grated
1/2 cup fresh chives, finely chopped
2/3 cup plain yogurt, thinned with 1/4 cup milk or water*
2 tablespoons milk or cream
*note: You can substitute 3/4 cup plus 2 tablespoons of buttermilk or pourable yogurt. I used Organic Valley Lowfat Pourable Yogurt for the scones pictured here.
- Preheat the oven to 450°F.
- Line two baking sheets with parchment paper or silicon pan liners.
- Combine the dry ingredients in a large mixing bowl.
- Cut in the butter with a fork or pastry cutter until the mixture resembles coarse crumbs.
- Stir in the cheese and chives.
- Add the yogurt and stir until the mixture comes together into a dough.
- On a lightly floured board pat the dough into an 8×10-inch rectangle.
- Dip the edges of a small glass or mini biscuit cutter in flour and carefully cut out the scones. Place them 1-inch apart on the lined baking sheets.
- Gently brush the top of each scone with milk and sprinkle lightly with salt. (I love the crunch of Maldon Sea Salt on these.)
- Bake for 12-14 minutes or until lightly golden on top.
- Transfer warm scones to a wire rack to cool.