Asiago Cheese and Chive Scones

Leftovers are often overlooked, but to me, they are a source of countless opportunities.  For example, leftover Asiago Cheese mashed potatoes from our Easter gathering provided a wonderful chance to get creative.  The potatoes were so delicious I am surprised that we had any remaining!  There are endless ways to use the leftover mashed potatoes; for example salmon cakes, potato tatties, double-baked potato gratin, or Shepherd’s Pie.  A more unique way to use leftover mashed potatoes is in baking, therefore I was inspired to develop a recipe for Asiago Cheese and Chive Scones.  The chives add a distinct savoury flavour to the scones and are a must given that they are fresh from my spring garden.

In one of my Culinary Historians posts during the celebration of Canada150 “The Art of Doing Without,” I wrote about the many uses for the lowly potato during times of austerity. Potato scones, made from leftover mashed potatoes were featured and utilized bacon fat renderings.  They are very delicious and also very attractive with their little flecks of bacon fat showing through the baked layers.  The Asiago Cheese and Chive Scones are a variation of this simple recipe.  The Asiago Cheese and the Greek Yogurt add a layer of tangy flavour to the scone mixture, and the chives give them a fresh spring taste. The appealing flavour and texture will not disappoint!

Asiago Cheese and Chive Scones

Yield:  15 – 18 scones (2.5 inches each)

INGREDIENTS:

• 3 cups all-purpose flour or gluten free flour blend
• 1 tablespoon baking powder
• 1 teaspoon onion powder
• 1 teaspoon sea salt
• ¼ teaspoon ground black pepper
• 1/4 cup unsalted butter, cold, cut into small chunks
• 1/2 cup shredded Asiago Cheese
• 2 tablespoons thinly sliced chives or finely sliced green onion
• 1 cup well seasoned mashed potatoes, cooled  (from leftovers)
• 1/2 cup cream or milk
• 1/2 cup Greek yogurt or sour cream

Egg Wash

• 1 large egg, lightly beaten with a little water to loosen

METHOD:

1. Preheat the oven to 425^oF/220^oC.
2. Combine dry ingredients: flour, baking powder, onion powder, salt and pepper.
3. Using a pastry cutter, or your fingers, cut in the pieces of cold butter until it looks like coarse crumbs.
4. Mix in the shredded Asiago cheese, chives and the mashed potato.  Mix lightly through the mixture to incorporate.
5. Combine the cream and yogurt together.  Add this to the scone mixture and stir just until the dough comes together.  The dough will appear somewhat raggedy.
6. Turn the dough onto a floured board.   Using a rolling pin, flatten the dough to a ¾ inch thick.  Fold the dough over in half onto itself and flatten again to a ¾ inch thick.  Repeat this step one more time. CHEF TIP:  The technique of folding over the dough onto itself helps to create the many layers in the scone dough. 
7. Form the dough into a rough square (it will be approximately a 12” square).  It is important not to over-handle the dough.   Over-handling the dough will result in tough scones. The goal is to work rather quickly so that the small pieces of butter in the dough remain cool until the scones are placed into the hot oven.
8. Cut the dough into 2 ½ inch – 3-inch squares.  CHEF TIP:  Cutting the scone dough into squares rather than using a round cutter is an excellent way to ensure that the dough is not over-handled (i.e.:  there are no scraps of dough to re-gather to cut again).
9. Place the scones on a parchment lined baking sheet, spaced slightly apart to allow for expansion.
10. Brush the scones lightly with the egg wash.
11. Bake for 15 – 17 minutes or until the scones are golden. Serve the scones with a hearty soup or stew, or enjoy on their own hot from the oven.  Don’t forget to slather them with salted butter!  These scones are delicious served hot, warm or at room temperature.  They are ideal for brunch or dinner.  Refrigerate or freeze any leftovers – rewarm.  Enjoy!

WHAT ELSE CAN I DO WITH THIS RECIPE?

Mini Asiago Cheese and Chive Scones: To make mini Asiago Cheese and Chive scones, cut each square diagonally into two pieces.  This will make 36 mini triangular shaped scones.  Bake them for approximately 8 – 10 minutes or until golden in colour.

LEARNING TIPS:  

Please CLICK the link above to access my Urb’n’Spice LEARNING TIPS, which are listed alphabetically on the Learning Tips blog post under the following subheadings:

• Parchment Paper
• Oven Temperature Accuracy
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You Might Also Enjoy these Urb’n’Spice recipes:

Breakfast Pastry – Bostock

Sausage and Egg Breakfast Burritos

Whole Grain Gluten Free, Dairy Free, Mini Muffins

Apple Cinnamon Streusel Muffins

Best Ever Banana Muffins

Enjoy my recipe for Asiago Cheese and Chive Scones.  Do you have more recipes using leftover mashed potatoes?  Please feel free to leave me a comment below.

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Don’t forget to pin this recipe for later!

Denise Paré-Watson

The Urb’n’Spice Chef

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Sources:

Making Something from Nothing – The Art of Doing Without

Food Waste – A Discussion by Food Bloggers of Canada