Goat Milk Cheddar Chive Scones

Erin Scott Meyenberg July2020 0872

Goat Milk Cheddar Chive Scones

Icon - Servings Servings: 8

The secret to moist, soft and beautifully flaky scones is to make the dough fast without overworking it and to bake them at a hot temperature. Goat milk cheddar adds the perfect touch to these scones.

Cheddar 740x740

Made with

Goat Milk Cheddar Cheese

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Icon Ingredients

  • 2 cups all-purpose flour

  • ¼ cups sugar

  • 1 ¾ tsp baking powder

  • ½ tsp baking soda

  • ¾ cup cold Meyenberg Goat Milk Butter, cut into small squares

  • ½ cup Meyenberg Goat Milk (fresh or from powdered)

  • 3 Tbsp freshly cut chives

  • 1 cup coarsely grated Meyenberg Goat Milk Cheddar

  • 1 egg, lightly beaten

Icon Directions

  • Pre-heat oven to 425˚ F

  • Line a large baking sheet with parchment paper

  • Place the flour, sugar, baking powder and baking soda in the bowl of a food processor and process for a few seconds and blend well

  • Add cold butter pieces and pulse 10-15 times in 1-second intervals so that the butter is dispersed in pea sized pieces

  • Add the milk and pulse another 5-10 times or until the dough holds together in big clumps

  • Transfer dough onto a flat surface, covered with a large piece of parchment paper. Sprinkle the cheddar and chives over the dough and gently work and fold them in evenly

  • Fold the parchment paper over from the bottom and top and form dough into a log, approximately 10 inches long, 4 inches wide and 1 inch high

  • Using a sharp large knife, cut dough into triangles by cutting evenly sized squares first and then cutting the squares diagonally (like a sandwich)

  • Transfer scones carefully to the baking sheet placing them at least 1 inch apart

  • Brush the tops with a thin coating of egg

  • Bake for 14-16 minutes until golden brown and firm to the touch. Transfer the scones to a rack and let them cool for 5 minutes. Serve warm