Fall time is fast approaching! Which means it is time to add on those fall layers. Hint: I am not talking about clothes! And just in case my hint wasn’t obvious enough all I’ve got to say next is: mmmmmmmmm melted butter and cheese = so good.
However, don’t be fooled by my excitement for cheese and butter. While fall is lovely for layers (referencing clothes this time), hearty meals, cozy nights in, and crisp fresh air outside I’m a summer kid and I always will be. In the summer there is always something going on and you’ve never got a good enough excuse to not be outside. You see your friends more often and everyone is always in good spirits. So seriously… do you understand what were saying goodbye to right now: fresh berries, stone fruits, tomatoes, corn on the cob, BBQs, patio sessions, beach days, shorts, dresses, warmth, sunshine (if you live in Vancouver), and the list goes on.
Well that was a depressing leap into reality. However, there is nothing that can be done about this whole “seasons change” thing except for go with the flow. So here we go… I hereby announce that I am embracing fall with these cheddar, gruyere, and chive scones.
For me this is the perfect way to get on board with fall fast approaching. I love butter (a bit too much) and cheese (also
a bit too much) so bring it fall! Because with my scones nothing can stop me!!! These scones are light and fluffy and with a bit of cayenne they pack some heat as well. I went a little wild and did TWO kinds of cheese and oh boy did it pay off. My recommendation to you is to serve warm with… BUTTER! Enjoy.
- 1 3/4 cups all-purpose gluten free flour (regular will work just fine if you're not into the whole gluten free thing), plus tiny bit more for your counter
- 5 teaspoons baking powder
- 3 teaspoons sugar
- 1 teaspoon cayenne pepper
- 1/4 teaspoon salt
- 3 tablespoons room temperature unsalted butter
- 4 tablespoons cold unsalted butter, cut into 1/2-inch pieces
- 1 cup grated sharp cheddar cheese
- 1 cup grated gruyere
- 1/4 cup thinly chopped chives
- 3/4 cup whole milk
- Preheat the oven to 400°F and line two baking sheets with parchment paper.
- In a food processor, pulse the flour, baking powder, sugar, cayenne pepper, and salt.
- Add the room temperature butter and pulse until fully combined.
- Add the cold butter and pulse until the butter is the size of peas (~4-6 pulses).
- Add in both cheeses and chives and pulse another 2-3 times until just combined.
- Pour in the milk and (you guessed it!) pulse until just combined (do not over pulse!!! or your scones will be tough).
- Remove the dough from the food processor and place on a lightly floured counter top and kneed just until the dough stays together.
- Flatten into a rectangle (~1/4 inch thick) and cut into 16 even pieces. Disperse each piece evenly onto your baking sheet.
- Bake for approximately 15 minutes or until the tops of your scones are golden brown.