Scones · Cheddar Chive
Cheddar Chive Buttermilk Scones
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Before you start
Gather your ingredients
Weights from USDA FoodData Central cup weights; counted things stay as counts.
Swaps for all-purpose flour
Instead of all-purpose flour
- Gluten-free 1:1 baking flour: The same amount, a blend that includes xanthan gum. A little grittier and more crumbly, browns faster and dries out sooner.
- Bread flour: The same amount. More gluten: chewier cookies and bread, tougher cakes.
- Whole wheat flour: Up to half of the flour. Nuttier, darker and denser.
All 4 swaps for all-purpose flour
Cooking for an allergy? Check every label.
Swaps for baking powder
Instead of baking powder
- Baking soda + cream of tartar: ¼ tsp baking soda + ½ tsp cream of tartar for each 1 tsp baking powder. Rises the same if you don't let the batter sit.
- Baking soda + buttermilk or yogurt: ¼ tsp baking soda for each 1 tsp baking powder, and swap ½ cup of the recipe's milk for buttermilk or thinned yogurt. Good rise with a light tang.
- Self-rising flour: Use it for the flour and leave out the baking powder and salt. Each cup has about 1½ tsp baking powder and ¼ tsp salt built in, so it only fits recipes close to that ratio.
Swaps for baking soda
Instead of baking soda
- Baking powder: 3 tsp baking powder for each 1 tsp baking soda. It rises, but bakes come out paler and puffier, cookies spread less, and the extra powder can taste a little bitter.
Swaps for granulated sugar
Instead of sugar
- Less sugar: Up to ¼ less in cookies, muffins and quick breads. Less browning and spread, a drier, more cake-like texture, and bakes go stale sooner.
- Brown sugar: The same amount, packed. Moister and chewier, with a caramel flavor and darker color.
- Coconut sugar: The same amount. Darker and caramel-like, a little less sweet; cookies spread slightly less.
Swaps for kosher salt
Instead of salt
- Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
- Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.
Swaps for cayenne
Instead of cayenne pepper
- Red pepper flakes: The same amount, crushed fine. Slightly milder, with visible flakes.
- Hot sauce: A few dashes for each pinch. Adds vinegar and a little liquid.
- Chipotle powder or hot paprika: The same amount. Chipotle is smoky; hot paprika is milder and fruitier.
Swaps for unsalted butter
Instead of butter
- Salted butter: The same amount, with about ¼ tsp less salt per stick (½ cup) elsewhere in the recipe. Nothing noticeable once you cut the salt.
- Plant-based butter sticks: The same amount. The closest swap.
- Refined coconut oil: The same amount: solid when the butter is soft or cold, melted when it is melted. It is all fat, so bakes are a bit more tender and rich, with no butter flavor.
Cooking for an allergy? Check every label.
Swaps for sharp cheddar cheese
Instead of cheddar
- Colby or Colby Jack: The same amount. Milder and softer, and melts very smoothly.
- Monterey Jack: The same amount. Mild and buttery, one of the best melting cheeses.
- Gouda or Gruyère: The same amount. Nuttier and richer; melts beautifully.
Swaps for chives
Instead of chives
- Dried chives: 1 tsp dried for each 1 tbsp chopped fresh (a third as much). Freeze-dried chives keep color but little flavor; use them only as a garnish.
- Green onion tops: The same amount, sliced thin. Stronger and crunchier.
Swaps for buttermilk
Instead of buttermilk
- Milk + lemon juice or vinegar: 1 tbsp lemon juice or white vinegar in a measuring cup, topped up with milk to 1 cup, for each cup. Thinner and a bit less tangy, so bakes are a touch less tender.
- Plain yogurt + milk: ¾ cup plain yogurt + ¼ cup milk for each cup (with Greek yogurt: ½ cup + ½ cup). The closest match for tang and thickness.
- Plain kefir: The same amount. Similar tang, a little thinner.
Swaps for egg
Instead of eggs
- Flax egg: 1 tbsp ground flaxseed + 3 tbsp water for each egg. Binds well but gives less lift, so bakes are a little denser and flatter, with a mild nutty taste and brown flecks.
- Chia egg: 1 tbsp chia seeds + 3 tbsp water for each egg. Works like a flax egg: good binding, little lift, slightly denser crumb.
- Unsweetened applesauce: ¼ cup for each egg. Moister and denser, with a soft, slightly gummy crumb if you swap more than one egg.
Cooking for an allergy? Check every label.
Step 1 of 12
Heat the oven to 425°F (220°C). a sheet pan with parchment.
Line (how to line a pan)
Line a pan Cover the bottom (and sometimes sides) of a pan with parchment or foil so food doesn't stick and lifts out easily. 1. For a sheet pan, tear parchment the size of the pan and lay it flat.2. For a round cake pan, trace the bottom on parchment, cut the circle out and press it in.3. For brownies and bars, leave two long sides hanging over to make handles (a "sling").4. A little grease under the paper holds it in place. Done when: The paper lies flat with no folds where the batter could run under it. How to line a baking pan with parchment: mistakes to avoid425°F
Step 2 of 12
In a large bowl, the flour, baking powder, baking soda, sugar, salt, pepper and cayenne (if using).
whisk (how to whisk)
Whisk Beat ingredients with a whisk to mix them smoothly or to add air. 1. Use a bowl big enough to whisk without splashing; set it on a damp towel to stop it spinning.2. Hold the whisk loosely and move it in quick circles or side to side, touching the bottom.3. For lumpy mixtures, add liquid a little at a time and whisk after each.4. For sauces on the stove, keep the whisk moving across the whole bottom of the pan. Done when: The mixture is even with no lumps or streaks of egg. How to whisk: mistakes to avoidStep 3 of 12
Cut in (how to cut in butter)
Cut in butter Break cold butter into the flour in small pieces, for flaky biscuits, scones and pie crust. 1. Cut very cold butter into ½ inch cubes and toss them in the flour.2. Press down through the butter with a pastry blender, two knives or a fork.3. Keep cutting and tossing so the bits stay coated.4. Stop while you still see butter. Done when: The mix looks like coarse crumbs with some pea-size pieces of butter left; those make the flakes. How to cut butter into flour: mistakes to avoidStep 4 of 12
Toss in the cheddar and chives so they are coated in flour.
Step 5 of 12
Whisk 3/4 cup buttermilk with the egg, pour it over the flour and stir with a fork until a shaggy dough forms.
Step 6 of 12
Turn it onto a floured counter and gently press and fold it over itself 3 times.
Step 7 of 12
Pat the dough into a 7 1/2-inch square about 3/4 inch thick.
Step 8 of 12
Cut it into 9 squares with a bench scraper and set them 2 inches apart on the pan.
Step 9 of 12
Chill the scones in the freezer while the oven finishes heating.
Step 10 of 12
Brush the tops with the remaining buttermilk.
Step 11 of 12
Bake until golden brown and the cheese is bubbling at the edges.
425°F
Step 12 of 12
Cool briefly on the pan and serve warm.
All done
Enjoy!
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