Ingredients
Scale
- 2 cups all purpose flour
- 1 Tablespoon baking powder
- 1 teaspoon salt (sometimes I use garlic salt/ cut back to 1/2 tsp salt if your cheese is salty )
- 1/2 cup cold butter, butter into pieces
- 2/3 cup cubed or grated sharp cheddar cheese
- 1/4 cup chopped chives or green onions
- 3/4 buttermilk or whipping cream
- extra cream or egg wash (1 egg mixed with 1 TB milk) for brushing the tops
Instructions
- Preheat oven to 400.
- Stir together first three ingredients in a large bowl or food processor.
- Cut butter into the flour mixture using a pastry blender or by pulsing on food processor, until the mixture is crumbly and resembles small peas.
- Place mixture in freezer for 5 minutes.
- Stir in cheese and chives (or green onions) and then add 3/4 buttermilk or cream, stirring until just until dry ingredients are moistened. DO NOT OVERMIX DOUGH!
- Turn dough onto baking mat (or marble slab or wax paper) , gently press or pat dough into a 7 inch round (mixture will be very crumbly)
- Cut round into 8 wedges.
- Place wedges about 2 inches a part on a parchment or silicone lined baking sheet (or lightly grease first).
- Brush tops with whipping cream or egg wash. Bake at 375 for 15-20 minutes or until golden brown.
* To make mini scones:
- Divide dough in 2 and create smaller circles, then cut in 8 each.
- Cut bake time to 10-12 minutes (watch closely–every oven is different). Take out when golden brown