Cheese and Chive Drop Scones

No matter whether you like seafood or not, one thing almost everyone I've met can agree on is that at Red Lobster you are guaranteed to eat well. Case in point - my sister, who until recently would not go near anything from the sea with a 10-foot pole, would eagerly agree to go with us. While I ate my way through a mound of popcorn shrimp (not always with positive results- turns out I was never able to handle tiny shrimp), my dad tucked into trout or salmon and my mom savoured scallops, she would happily binge on a platter of chicken nuggets or spaghetti and about 4 of their infamous biscuits. 

Now, as anyone who has eaten one of the establishment's hot, cheesy, buttery biscuits will attest, it is ridiculously hard to stop at one. They're beyond addictive, and their flavour is complex enough to make you wonder what makes them that good. Luckily, making decadent, just-one-more worthy biscuits from scratch is super-simple, especially if you know how to make regular, cut-out biscuits. These ones are dropped by the spoonful onto baking sheets instead, allowing for less gluten development (read: more tender biscuits), crispy craggy bits and way less mess.

Of course, I had to add my twist to the recipe, and by using spelt flour, Spanish paprika and old Cheddar the flavour and aroma of each drop is just edgy enough to appeal to adults wanting something to pair with wine and fruit at a cocktail party or make mini-tea sandwiches with. They sharpness is not so prominent as to prevent kids from trying to eat the whole platter-ful though - so keep your eyes peeled for the biscuit thieves!

Cheese and Chive Drop Scones
Makes 16

2 ⅓ cups all-purpose flour
1 cup spelt flour
1 ½ tbsp. baking powder
¼ tsp Spanish paprika (use smoked for an extra boost)
½ tsp garlic powder
½ tsp salt
1 cup finely grated old cheddar cheese
⅓ cup chopped fresh chives
⅓ cup cold butter, cubed
1 ½ cups cold whole milk
2 tbsp. melted butter, for brushing

1. Heat the oven to 450ºF and line a baking sheet with parchment.
2. In a large bowl, whisk together the flour, whole wheat flour, baking powder, paprika, garlic powder and salt.
3. Add the shortening and cut in with a pastry cutter or a large fork until the mixture has crumbs the size of peas.
4. Gently stir in the cheese and chives.
5. Make a well in the centre of the flour mixture and add the milk.
6. Stir with a fork just until the dough comes together.
7. Drop 16 mounds of dough onto the baking sheet, keeping them 1” apart.
8. Brush the tops of the scones with melted butter.
9. Bake in top third of oven until golden, about 15 minutes. 
10. Enjoy warm or room temperature, but freeze leftovers after 1 day.

Amount Per Serving
Calories: 182.3
Total Fat: 8.4 g
Cholesterol: 22.9 mg
Sodium: 88.5 mg
Total Carbs: 20.9 g
Dietary Fiber: 1.4 g
Protein: 6.0 g