Ingredients

  • 2 ½ cups all-purpose flour
  • 4 teaspoons baking powder
  • 1 tablespoon sugar
  • ¼ teaspoon salt
  • ⅛ teaspoon cayenne pepper
  • ⅓ cup cold butter cut into pieces
  • 1 ¼ cup Cabot Seriously Sharp Cheddar shredded
  • 2 eggs beaten
  • ¾ cup heavy cream
  • milk to brush top of scone

Chive Butter (optional)

  • 2 tablespoons melted salted butter
  • 1 tablespoon chopped fresh chives or parsley
  • ¼ teaspoon garlic powder

Instructions

  • Preheat oven to 400°F.
  • Combine dry ingredients in a bowl and using a pastry cutter, cut in butter until mixture resembles coarse crumbs. Add cheese and stir to combine.
  • Combine eggs and heavy cream. Add the egg mixture to the flour mixture and stir just until it forms a dough.
  • On a lightly floured surface, knead dough by folding and gently pressing dough for 10 to 12 strokes until nearly smooth. Pat dough into an 8-inch circle and cut into 8 wedges.
  • Place wedges 1-inch apart on an ungreased baking sheet. Brush with milk.
  • Bake for 18-22 minutes or until golden. Remove scones from the baking sheet. Let cool slightly.
  • Combine chive butter ingredients. Brush over warm scones and serve.

Notes

Scones can be kept in a zippered bag or an airtight container at room temperature for about 2 days. Keep a slice of bread in the bag with them to absorb moisture so they stay fresher

Similar Posts