Scone-Head

Because of the mild heat today, David and I decided to take Frito for a walk in a location that was somewhat protected from the mid-day sun. Thinking of shady places had me remembering an LAist article on Fern Dell, a tree lined path in Griffith Park. The path, while crowded on a Sunday at 2:00 in the afternoon, was a treat from the hustle and flow of the city. An even greater treat was had at the nearby Trails Cafe.......Cheddar and Chive Scones. Well, let me clarify. One Cheddar and Chive Scone. Not knowing what to expect from the outdoor cafe, we just opted for some much needed drinks and decided to split the scone. And yes...Frito did get a chance to eat some crumbs. The scones were so good that as soon as we got home, I found a recipe on Epicurious and decided to replicate the afternoon food snack for dinner. Cooking and baking has never been my forte, but these little guys turned out ok.




Cheddar Chive Scones


3 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon sugar
2 teaspoons salt
1/2 cup finely chopped fresh chives
5 oz extra-sharp Cheddar, coarsely grated (1 1/2 cups)
2 cups heavy cream plus additional for brushing

Preheat oven to 400°F.
Whisk together flour, baking powder, sugar, and salt. Add chives and Cheddar, tossing to combine. Stir in cream with a fork until a sticky dough forms.
Turn dough out onto a lightly floured surface and knead 8 times with floured hands. Halve dough and form each half into a 7-inch round. Brush tops of rounds with additional cream and cut each into 8 wedges.
Arrange wedges about 1/2 inch apart on an ungreased large baking sheet and bake in middle of oven until golden brown, about 20 minutes. Cool on a rack.