Cheddar Chive Scones Recipe

Gluten-free flour blend: A mix of different flours and starches that mimic the properties of wheat flour without the gluten.

Baking powder: A leavening agent that helps the scones rise and become fluffy.

Salt: Enhances the overall flavor of the scones.

Garlic powder: Adds a subtle garlic flavor to the scones.

Butter: Provides richness and helps create a tender crumb.

Cheddar cheese: Adds a sharp, savory flavor and a bit of gooeyness when melted.

Chives: Fresh herbs that add a mild onion-like flavor.

Buttermilk: Adds moisture and a slight tanginess to the dough.

Egg: Helps bind the ingredients together and adds richness.

When cutting in the cold butter for the scones, use a pastry cutter or two knives to ensure the butter is evenly distributed throughout the flour mixture. This will create small pockets of butter that melt during baking, resulting in a flaky and tender texture.

• gluten-free flour blend - Substitute with almond flour: Almond flour provides a nutty flavor and maintains the gluten-free requirement.

• baking powder - Substitute with baking soda and cream of tartar: Combining baking soda with cream of tartar can mimic the leavening effect of baking powder.

• salt - Substitute with sea salt: Sea salt can enhance the flavor with a slightly different mineral profile.

• garlic powder - Substitute with onion powder: Onion powder offers a different but complementary flavor to garlic.

• cold butter - Substitute with coconut oil: Coconut oil can provide a similar texture and is a good dairy-free alternative.

• shredded cheddar cheese - Substitute with shredded dairy-free cheese: Dairy-free cheese can be used for those who are lactose intolerant or vegan.

• chopped fresh chives - Substitute with chopped green onions: Green onions provide a similar mild onion flavor.

• buttermilk - Substitute with almond milk with a tablespoon of lemon juice: This mixture can mimic the acidity and consistency of buttermilk while being dairy-free.

• large egg - Substitute with flaxseed meal and water mixture: Mixing flaxseed meal with water creates a gel-like consistency that can replace eggs in baking.

• Allow the cheddar chive scones to cool completely on a wire rack before storing. This prevents condensation from forming, which can make the scones soggy.

• For short-term storage, place the cooled scones in an airtight container. They can be kept at room temperature for up to 2 days. If you prefer them warm, reheat in a preheated oven at 350°F (175°C) for about 5-7 minutes.

• For longer storage, wrap each scone individually in plastic wrap or aluminum foil. Place the wrapped scones in a resealable freezer bag, removing as much air as possible before sealing. Label the bag with the date.

• To freeze, place the bagged scones in the freezer. They can be stored for up to 3 months without losing their flavor or texture.

• When ready to enjoy, thaw the scones at room temperature for about 1-2 hours. Alternatively, you can reheat them directly from frozen. Preheat your oven to 350°F (175°C) and bake for 10-15 minutes, or until warmed through.

• For an extra touch, brush the tops of the scones with a little melted butter before reheating. This will help them regain their golden, crispy exterior.

• If you prefer a microwave method, wrap a scone in a damp paper towel and microwave on medium power for 20-30 seconds. This method is quicker but may not retain the same texture as oven reheating.

• To maintain the freshness and flavor of the cheddar cheese and chives, avoid storing the scones in the refrigerator, as this can cause them to dry out faster.

• Oven Method: Preheat your oven to 350°F (175°C). Place the cheddar chive scones on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent over-browning. Heat for about 10-15 minutes or until they are warmed through. This method helps maintain the scones' crispy exterior and soft interior.

• Toaster Oven Method: If you have a toaster oven, preheat it to 350°F (175°C). Place the scones directly on the rack or on a small baking sheet. Heat for 8-10 minutes, checking occasionally to ensure they don't over-brown. This is a quick and efficient way to reheat a small batch.

• Microwave Method: Place the scones on a microwave-safe plate. Cover them with a damp paper towel to retain moisture. Microwave on medium power for 20-30 seconds. Be cautious with this method as it can make the scones a bit chewy if overheated.

• Skillet Method: Heat a non-stick skillet over medium-low heat. Place the scones in the skillet and cover with a lid. Heat for about 2-3 minutes on each side, or until warmed through. This method can help revive some of the scones' original texture.

• Air Fryer Method: Preheat your air fryer to 320°F (160°C). Place the scones in the air fryer basket, making sure they are not touching. Heat for 3-5 minutes, checking halfway through to ensure even warming. This method can help maintain the scones' crispiness.

• Oven: Preheat to 400°F (200°C) for baking the scones.

• Baking sheet: Line with parchment paper to prevent sticking and ensure even baking.

• Parchment paper: Used to line the baking sheet for easy cleanup and to prevent the scones from sticking.

• Large mixing bowl: Used to combine the dry ingredients and later mix in the wet ingredients.

• Whisk: Used to mix the dry ingredients together evenly.

• Pastry cutter: Used to cut the cold butter into the flour mixture until it resembles coarse crumbs.

• Small bowl: Used to whisk together the buttermilk and egg.

• Whisk (small): Used to whisk the buttermilk and egg together.

• Measuring cups: Used to measure out the gluten-free flour blend, buttermilk, and shredded cheddar cheese.

• Measuring spoons: Used to measure out the baking powder, salt, and garlic powder.

• Knife: Used to chop the fresh chives.

• Cutting board: Used as a surface for chopping the chives.

• Spatula: Used to stir the wet ingredients into the dry ingredients until just combined.

• Lightly floured surface: Used to turn out the dough and pat it into a circle.

• Bench scraper: Used to cut the dough into 8 wedges.

• Cooling rack: Used to cool the scones after baking.

Prepare ingredients in advance: Measure and chop all ingredients like cheddar cheese and chives before starting.

Use a food processor: Quickly cut in the cold butter by pulsing it with the gluten-free flour blend.

Pre-mix dry ingredients: Combine flour, baking powder, salt, and garlic powder ahead of time and store in an airtight container.

Chill the dough: Prepare the dough and refrigerate it for 10 minutes to make it easier to handle and cut into wedges.

Use parchment paper: Line your baking sheet with parchment paper for easy cleanup.