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