I’ve been trying to get this out all week, but due to technical difficulties, Easter preparations and taxes, I almost didn’t make it. And so it goes, juggling it all. The title keeps changing, but here it is, my gift to you. I’m passing this recipe along because these are so good, I now just find excuses to make them (holiday or any day).

And seriously, they are worth it. Even people who say they don’t like scones say they love these. Really. I’ve had many people tell me that. Now, I’m passing this recipe on as I found it (from Epicurious.com), but I’m also letting you know how it stays with me – it’s part of my repertoire, as they say. I’ve been making it for years.

These scones are savory. I don’t think I mentioned that yet. They are. I guess I assumed the title would tell you. But we know what assuming does…

They are also fabulous with:

• BBQ’d Tri Tip (okay, grilled tri tip, but I’m from California)
• Chili
• Soups of many kinds
• Ham for Easter Brunch/Dinner ;-)
• Melon wrapped with prosciutto (I’ll have to tell you my prosciutto story sometime soon)

You can also check out the original recipe’s reviews…people always have interesting feedback. I find that because I know what I like, then the ideas jump out at me from the reviewers on how to make changes that I know will taste good.

One more quick note: I typically make these up and cut them like the recipe says. Then I bake one half and freeze the other half (already cut up, ready to pop in the oven at the same temp, just bake longer – not quite twice the amount of time). This way, I can pop a few in the oven whenever I want. In fact, they beckon me every time I open the freezer (when there are actually some in there). They also make a great gift for families with new babies. I just pass some of the frozen ones along with baking instructions and whatever else I’m sending over for dinner. ;-)

Look good? Think you’ll try them? Would love your feedback. And remember, you can always print this out by scrolling over the icons (to the printer icon) at the bottom of this post.

Okay, and finally…

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 cheese, coarsely grated (1 1/2 cups)
• 2 cups heavy cream plus additional for brushing

Preheat oven to 400 degrees 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. Half 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 the middle of the oven until golden brown, about 20 minutes. Cool on rack.

Makes 16 scones