Make dinner tonight, inspired!

Wondering what to make for dinner tonight? This is your place for quick and healthy meal inspirations. Here you'll find recipes for seasonally focused dinners, desserts, breakfasts, and everything in between.

My cooking focuses on the freshest ingredients prepared in a simple and careful way, to highlight their uniqueness. My own diet is primarily vegetarian, but does include sustainable fish and seafood, and is gluten free.

Thank you for reading. I look forward to sharing some of my favorite recipes with you!

04 May 2010

Cheddar & Chive Scones

I served these last night with a simple salad of tuna, white beans and arugula for dinner. They were a small indulgence for an otherwise light and healthy meal. I love scones of all varieties, sweet or savory, and these are no exception. Even though I am well aware they're made with butter, cream and cheese I don't see much wrong with a little more butter on top for serving, of the good European salted variety, of course.

Serve these scones with any soup or salad for a light meal. They'd be a perfect savory accompaniment to any brunch menu of eggs and potatoes as well.


Cheddar & Chive Scones:
Yields 9, 2" diameter x 1/2" thick scones

1 1/2 cups brown rice flour
1/2 cup millet flour
1 tsp salt
1 TB baking powder
1/2 tsp xanthan gum
1/2 cup butter, chilled and cut into 1" pieces
1 large egg
1/2 cup heavy cream plus 1 TB for brushing tops of scones
1/2 cup grated sharp cheddar cheese (yellow cheddar preferred)
2 TB chopped fresh chives
1 tsp finishing salt (I used Maldon)

1)Preheat the oven to 350 degrees. Line a baking sheet with parchment. In a food processor, combine the flours, xanthan, salt & baking powder. Pulse to combine. Add the butter and process until it is well incorporated and the mixture resembles a coarse meal. Pay attention here, just before the butter is properly incorporated, the sound of the machine changes, which is a signal you're very close.

2) Add the egg and the cream into the mixture. Pulse until the mixture is still shaggy and not quite combined. Add the cheese and the chives and pulse to finish combining. At this point, the dough will be a shaggy ball.

3) Empty the dough onto a well floured board. Pat into a 8" round circle x 1/2" thick. Using a 2" round biscuit cutter, punch out the scones. Place them on the lined sheet pan, spaced 1 1/2" apart. Brush the tops with the 1 Tb reserved cream and sprinkle with the finishing salt.

4) Bake for 20-25 minutes until puffed and golden brown. Cool slightly before serving or serve at room temperature with salted butter.

1 comment:

  1. I made these tonight and they were a big hit--very moist!