My daughter and her friend went out for coffee two weeks ago and her friend came back with a cheddar chive scone that my daughter was eyeing enviously. I am not sure why I never thought to make this scone earlier for my savory loving little brat. Sorry it took so long but holy crap it is delicious and therefore worth the wait!
Savory Cheddar Chive Scones
My daughter and her friend went out for coffee two weeks ago and her friend came back with a cheddar chive scone that my daughter was eyeing enviously. I am not sure why I never thought to make this scone earlier for my savory loving little brat. Sorry it took so long but holy crap it is delicious and therefore worth the wait!
Nutrition
Ingredients
Method
- Adjust oven rack to middle position and heat oven to 425 degrees.
- Combine rice milk, heavy cream and vinegar in a measuring cup. Let sit for at least 10 minutes so it start to curdle a bit.
- Place baking mix, baking powder, baking soda, salt and sugar in a medium sized bowl.
- Take super cold stick of butter and using a cheese grater, shred 6 tablespoons into the starch mix. Mix with a fork to evenly distribute. Add in the cheese shreds, chives and crumbled morningstar breakfast strip (if using).
- Stir in liquid with rubber spatula or fork until dough begins to form. Transfer dough to a starched work surface and knead dough by hand just until it comes together into a rough, slightly sticky ball, 5 to 10 seconds. Pat the dough into a 3/4 inch thick circle. Cut the circle into eight triangles using a sharp knife or bench press.
- Place scones on a parchment lined cookie sheet (freeze what you are not eating today).
- FOR THE GLAZE simply brush tops of scones with the remaining heavy cream. Bake until scone tops are light brown, about 20 minutes. If the scone was frozen, bake an extra 5 minutes. Cool on wire rack for at least 10 minutes. Serve warm or at room temperature.
Notes
FlexiPHE tip: To reduce phe, eliminate the morning star breakfast strip. To increase phe, add two slices of morningstar breakfast strips and increase heavy cream as much as you need, while decreasing rice milk by an equal amount.
Reader Q&A:
Q: Was wondering, in the interest of lower phe, could I use all wheat starch instead of the CFL baking mix? Thanx for your help Randy Mohr A: I would eliminate the morning star breakfast strip or just use half to lower the phe before changing the starch mixture. If that is not enough I would replace the heavy cream with rice milk. Don’t think you will get same results with 100% wheat starch.
Q: Is there another baking mix from Cambrooke I could use? A: Cambrooke mixes have sugars, fats and rising agents so the end result will be different. I recommend using Cook for Love’s mix the first time so you know how it should taste, then play around. — Brenda
Q: Was wondering, in the interest of lower phe, could I use all wheat starch instead of the CFL baking mix? Thanx for your help Randy Mohr A: I would eliminate the morning star breakfast strip or just use half to lower the phe before changing the starch mixture. If that is not enough I would replace the heavy cream with rice milk. Don’t think you will get same results with 100% wheat starch.
Q: Is there another baking mix from Cambrooke I could use? A: Cambrooke mixes have sugars, fats and rising agents so the end result will be different. I recommend using Cook for Love’s mix the first time so you know how it should taste, then play around. — Brenda
