She's in her baking era
perfect cheesy & chive scones, plus a veggie packed lunch recipe
For a long time I never considered myself much a baker. After growing up only able to make a pan betty cocker brownies (to be devoured in a single night with my closest friends) to graduating to my mom’s christmas cookies (I’ll admit they have very minimal ingredients, consisting of mainly flour, sugar and butter) to now making a batch of perfectly golden scones. If you’re like me and self conscious of your baking abilities, I promise this recipe is easy enough to help build your skills. And who doesn’t want to wake up to a buttery, cheesy scone??
The best part about making scones is that they don’t require any kneading or rising to get the fluffy layers. All they need is 15 minutes in the fridge before baking. After I took these savory scones out of the oven, I drizzled them with a little bit of honey and flaky sea salt. This is optional but I do love the extra bit of flavor it adds. And for lunch, I highly recommend this Italian chopped salad recipe. This is the perfect recipe for anyone who loves a good sub sandwich - all of the flavors, crunchy veg, cheese, salami, just without the bread!
Perfect Cheesy & Chive Scones
ingredients:
2 cups + 2 tbs of all-purpose flour
3 tsp baking powder
1 cup shredded cheddar cheese
2 tbs finely diced chives
1/2 cup of butter
2 eggs, divided
2/3 cups plain greek yogurt
3 tbs water
1 tbs milk
1/2 tsp garlic powder
1/2 tsp salt
Honey for the topping
method:
n a large bowl, combine the flour, baking soda, salt, garlic powder, chives, and cheddar cheese. Using a cheese grater, grate the butter and add to the bowl. Using your hands, work the butter into the flour until a crumbly dough forms
In a small bowl, whisk together the greek yogurt, 1 egg, and water. Add it to the dry ingredients. Fold together until just combined. The dough should be a little sticky but it should be easy to form. If it’s too wet, add a little flour. If it’s too dry, add a little water.
On a lightly floured surface, shape the dough in a ball and flatten to about 1 1/2in - 2in thick. Cut once down the center and then twice diagonally to form even wedges.
On a prepared baking sheet, either parchment paper or oil, places the wedges a few inches apart.
In a small bowl, whisk the other egg and milk and egg wash the scones. Chill in the fridge while you preheat the oven to 400 degrees F.
Once the oven is preheated, bake for 20-25 minutes until golden.
Remove from the oven, allow to cool for 15 minutes and drizzle with honey. Enjoy!
Italian Chopped Salad
ingredients:
1 medium head of chopped romaine lettuce
1/3 cup chopped cherry tomatoes
1/3 cup chopped cucumbers
1/3 cup chickpeas
1/4 cup chopped salami
1/3 cup chopped mozzarella cheese slices
1/8 cup chopped mild banana peppers from a jar
For the dressing:
1/2 cup olive oil
2 tbs red wine vinegar
½ tbs juice from the banana pepper jar
2 tsp sugar
½ tbs Dijon mustard
1 tsp dried Italian season
1 tsp dried oregano
Pinch of salt & pepper
method:
1. In a large bowl or plate, top the romaine lettuce with all of the salad ingredients.
2. In a small bowl, whisk together all of the dressing ingredients. Pour over the salad and enjoy!
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