A Visit to Nice Farms Creamery
Chef Gretchen Hanson’s visit to Nice Farms Creamery and sixth-generation dairy farmer Bob Miller is a master class in the importance of sustainable agriculture on the Eastern Shore.
These savory scones were inspired by Chef Gretchen Hanson's visit to Nice Farms Creamery.
Ingredients
SERVINGS: 10 scones
For the Cheese Scones
- 2¼ cups King Arthur all-purpose flour
- 3 tablespoons granulated organic sugar
- 2½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 1 tablespoon fresh chopped chives and parsley leaves
- 1 cup sharp white cheddar cheese, shredded
- 1 cup Nice Farms whole fat milk
- 1 tablespoon apple cider vinegar
For the onion butter
- 1 pound unsalted butter, softened
- 1 Vidalia onion, peeled and finely diced
- 4 tablespoons fresh, chopped chives
- ½ cup fried shallots
- 1 tablespoon fresh parsley leaves
- 1 tablespoon agave nectar
Instructions
For the scones, in a large bowl stir together the flour, sugar, baking powder, baking soda, herbs and salt. Using a pastry blender or two knives, cut in the butter until the mixture resembles coarse crumbs. Stir in the cheese. Add the milk and vinegar all at once, stirring with a fork to make a soft, sticky dough. With lightly floured hands, press the dough into a ball. On a lightly floured surface, knead gently. Pat out the dough into a 3/4-inch thick round. Using a 2.-inch floured cutter, cut out rounds. Place on a baking sheet lined with parchment paper. Bake in a 425° oven for 12–15 minutes or until golden.
For the onion butter, finely dice onion and saute in about 3 tablespoons of the butter until very brown and golden. Remove from heat, let cool slightly, then fold in all other ingredients, mixing thoroughly. Chill in refrigerator.
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