Ingredients
Scale
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1.5 cups sharp cheddar cheese, shredded
- 1/4 cup fresh chives, finely chopped
- 3/4 cup heavy cream, plus extra for brushing
- 1 large egg
Instructions
- Start by preheating your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent the scones from sticking and to ensure even browning.
- In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Ensure there are no large clumps so the leavening agent is evenly distributed throughout the dough.
- Add the cold, cubed butter to the flour mixture. Using a pastry cutter or two forks, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter still visible. This creates the flaky layers.
- Gently fold in the shredded sharp cheddar cheese and the finely chopped fresh chives. Make sure they are evenly distributed through the dry crumbly mixture before adding any liquid.
- In a separate small bowl, whisk together the heavy cream and the egg. Pour this mixture into the center of the dry ingredients. Use a spatula or fork to gently stir until a shaggy dough begins to form.
- Turn the dough out onto a lightly floured surface. Knead it gently 3 or 4 times just until it holds together. Pat the dough into a 7-inch circle about 1 inch thick. Use a sharp knife to cut the circle into 8 even wedges.
- Place the wedges on the prepared baking sheet. Brush the tops lightly with a little bit of heavy cream. Bake for 18 to 20 minutes, or until the scones are golden brown on top and firm to the touch. Let them cool slightly on a wire rack before serving.
- Cook Time: 35 minutes