Ingredients
Ingredients
• 345 g (2 ¾ cups) all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 113 g (½ cup) unsalted butter, cold and cubed
• 200 g (7 oz) grated cheese (cheddar or a mix of cheeses recommended)
• 2 tablespoons fresh chives, finely chopped
• 225 g (8 oz) buttermilk (plus more if needed)
For the Topping:
• Milk, for brushing
• Grated cheese, for topping
Instructions
Preparation
• Whisk together the flour, baking powder, and salt in a large bowl.
• Add the cold, cubed butter and use a pastry cutter or fingertips to work it into the dry ingredients until the mixture resembles pea-sized crumbs.
• Stir in the grated cheese and chopped chives.
• Make a well in the center and pour in the buttermilk. Gently fold the mixture with a spatula until it forms a shaggy dough. Add more buttermilk if needed.
• Turn the dough onto a lightly floured surface and shape it into a ball. Roll into a 7×10 inch rectangle, fold like a pamphlet, and repeat the process two more times.
• Cut the dough into 8–10 pieces and place them on a lined baking sheet. Refrigerate while preheating the oven to 430°F (220°C).
• Brush the scones with milk, sprinkle with cheese, and bake for 15 minutes or until golden brown.
• Cool slightly before serving warm with butter or as is.
Notes
– Use strong-flavored cheese like cheddar or mix with Parmesan for added depth.
– To make your own buttermilk, mix 1 cup milk with 1 tablespoon lemon juice or vinegar and let it sit for 5 minutes.
– Make ahead: Refrigerate the unbaked scones overnight or freeze them for up to 1 month. Bake directly from the freezer, adding a few minutes to the baking time.
- Prep Time: 15
- Cook Time: 15
- Category: Side Dish
- Cuisine: British
Keywords: scones, cheese scones