Lina Takahashi Eats
Chive and cheddar scones are already a crowd-favorite, but how about adding MISO into the mix?! It makes it 1000x better if that is even possible! The saltiness from the cheese, the garlicky chive flavors and the umami bomb from the miso make these scones an irresistible snack. Are you ready to make them with me?!
Cake flour: I like using cake flour for my scones because it has a lower protein content than all-purpose flour which means you can get a fluffier scone! The more protein in the flour, the easier it is for the gluten to form. This is why bread flour which has the highest protein content is used to bake bread! By using cake flour, the scones will be more flakey and fluffy — yum!
Whole wheat flour: Personally, I love the flavor of whole wheat flour in my baked goods because it adds a nutty flavor into my scones, plus more fiber which is always a win. However, if you don’t like that flavor, feel free to substitute it with the same amount of cake flour (but at least try it once!)
Butter: The cheese and miso are already pretty salty which means using unsalted butter is crucial to avoid scones that are too salty! Be sure to keep the butter in the fridge until you’re about to use it to make sure it’s as cold as possible. You can even put it in the freezer for a bit if needed! Using cold butter in this recipe helps the butter from melting too much while you are kneading the dough, which will help to create the flakey layers.
Miso: I think white miso pairs the best with the cheddar and chives in this recipe, but if red miso is all you have, feel free to use that as well! Since it’s a savory scone recipe, the kind of miso won’t have too much of an impact.
Cheddar: I’ve made these with aged white cheddar, classic cheddar and other flavored cheddars and it was good every. single. time. which means you truly can’t go wrong with whatever cheese you use! I will say that with saltier cheeses, you may have to put in a little less miso. I like to cube the cheese in fairly bit chunks so that they melt and ooze out while baking and create the crispy cheese edges — absolutely the best part of baking with cheese, don’t you think?!
Milk: You can substitute regular milk for soy milk or almond milk, but I have found that regular milk enhances the buttery flavor of the scones (but it will still be good with whatever mylk substitute!).
I hope you love these scones as much as I do! If you don’t have chives, you can just make these as a miso and cheddar scone because I understand that chives go bad pretty quickly, but maybe that’s all the more reason to make these scones multiple times! Once you bake whole wheat scones, I don’t know if you’ll ever want scones with only normal flour. Just kidding, I’m sure you will, but I just mean these are THAT good! Let me know what you think if you make them — tag me on Instagram @takahasheats and send me pictures of any of the crispy cheese edges!
