Cheddar & Chives Scones

If you haven't had a scone yet, you should try one. I tried my first ones from Starbucks. Though the ones I had were sweet, it was not the sweetness that got me hooked on to it. Its the texture and the depth of the butter flavor blended into it. The technique of cutting butter into the dough makes all the difference....and quite a noticeable difference. You can even toss some bacon bits in there for those for are bacon lovers! As always, before we dive into the recipe, lets take a quick peek into the history of scones.

A Bit about Scones

Scones are believed to have originated in Scotland, Ireland or England. Exactly who deserves the credit? Well, that is still up for debate. They are closely related to the griddle-baked flatbread known as bannock. They were first made with oats, shaped into a large round, scored into four to six triangles, and cooked on a griddle either over an open fire or on top of the stove.Scones have been related to ancient Welsh tradition of cooking small round yeast cakes on bake-stones. One of the less credible claims is that scones are named after the stones of Destiny, the stones where Scottish kings once sat when they were being crowned. Centuries ago, when there were less communication and newspapers going around, it would have been harder to actually record these incidents and circulate the information. So historians rely on old literature to identify the credibility of these claims. So who knows! Maybe those stones were how the name 'scones' came into existence. Or maybe not!

For now, let’s not crack our heads over ‘scones’ to figure out the truth and enjoy some scones, the way they are made nowadays. Today people makes scones with wheat flour, sometimes all purpose flour, sugar, baking powder, butter milk and eggs, baked in an own in a triangle or sometimes even diamond shapes. They are mostly a bit hard and dry but nonetheless, buttery...sooooo buttery. In our recipe, as always we have used a no-egg approach and comes out just as delicious. Before you jump into the recipe, I would strongly advise going over the tips provided below.

Don't forget to check out the video !