- 2 cups all-purpose flour
- 1 tablespoon sugar
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ tsp salt
- ½ cup unsalted butter, cold
- 1 cup shredded sharp cheddar cheese
- ¼ cup chopped chives
- ¾ cup + 2 tablespoon buttermilk
Preheat the oven to 400°F. Whisk together the flour, sugar, baking powder, baking soda, and salt in a large bowl; set aside.
Grate the cold/frozen butter using a cheese grater. This is an easy way to get it into small pieces to incorporate in the dry ingredients. If you do not have a cheese grater, you can just cut into small cubes. Blend the grated butter in with the flour mixture using a pastry cutter or 2 knives or your clean, dry fingers. The mixture should be clumpy and look like course crumbs.
Mix in the cheese and chives. Add the buttermilk and mix it into the flour mixture until JUST incorporated. DO NOT over mix, this will make the scones tough.
Put a small amount of flour onto a clean surface and knead the dough briefly. Shape the dough into a circle that is about 1 ½ inches thick. Cut the circle in half and then each half into 3-4 wedges (depending on how big you want your scones).
Place the wedges on a baking sheet covered with a silicone baking mat or parchment paper. Brush the tops of the scones with a little bit of buttermilk.
Bake the scones for 20-22 minutes until the tops are golden brown and a toothpick inserted into the center of one comes out clean. Cool completely on a wire rack.
- Yields: 6-8 scones
- Preparation Time: 40 minutes