After holiday travel, holiday celebrations, holiday illness (twice), and catching up with work, I’ve finally had a few minutes to put together a recipe worth waiting for: Broccoli, Cheddar, and Chive Scones. The original version of this savory scone recipe is from The Sunset Cookbook. Today I changed it up a bit and included broccoli to the mix for a perfect flavor combination.
My mom and I made these scones together, and when they were finished and we sampled them, I had to laugh. Although she liked them, my mom has a major sweet tooth and I could tell she was a little disappointed to be eating savory, rather than sweet, scones! Save dessert for later and serve these Savory Broccoli, Cheddar and Chive Scones with a bowl of hot soup or a green salad.
Recipe for Broccoli, Cheddar, and Chive Scones
Adapted from The Sunset Cookbook
Makes 8 scones
Broccoli, Cheddar, and Chive Scones
- 2 cups flour
- 2 teaspoons dry mustard
- 2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold, unsalted butter cut into cubes
- 1 cup shredded cheddar cheese
- 1/4 cup Parmesan cheese
- 1 cup broccoli florets
- 4 tablespoons chopped chives
- 1/2 cup milk
- Preheat your oven to 400 degrees F. Place parchment paper on two baking sheets and set aside.
- Blanch the broccoli florets in boiling water. When the florets turn green, add them to a colander and run cold water over them. Drain well and chop into small pieces.
- In a large bowl, add the flour, dry mustard, baking powder, and salt, and sift together.
- Add the cubed butter to the dry mixture. Use a pastry blender (or your hands) to mix the butter into the dry ingredients. Combine until the flour mixture looks like crumbs with a few pea-sized clumps in it.
- Add both the cheddar and Parmesan cheese, the broccoli, and chives to the mixture and combine.
- Add the milk and stir the dough together until combined (it will be loose).
- Lightly flour a flat work surface, and turn the dough mixture onto it. Knead the mixture together until it all sticks together and becomes soft.
- Form the dough into a disk that is about 1-inch thick.
- Use a pizza cutter or butter knife to carefully cut the dough into 8 even triangles.
- Place the triangles on the parchment-lined sheets, about 2 inches from the other.
- Bake for 18-23 minutes, or until the scones begin to turn golden.