This lovely, easy recipe makes the perfect light and savory scones. They’re great with butter or chutney.
- 1 ¾ cups all-purpose flour
- 4 teaspoons baking powder
- 1 teaspoon dried chives
- ⅛ teaspoon salt
- ⅛ teaspoon cayenne pepper
- 5 tablespoons cold unsalted butter, cut in small pieces
- 1 ¼ cups shredded aged Cheddar cheese, divided
- ½ cup whole milk
- ¼ cup sour cream
- 2 tablespoons whole milk
Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.
Sift flour, baking powder, chives, salt, and cayenne pepper together in a large bowl. Cut in butter using a pastry blender or rubbing between your fingers until flour mixture resembles pea-sized lumps. Stir in 1 cup cheese. Whisk 1/2 cup milk and sour cream together in a measuring cup. Pour all at once into flour mixture, and stir gently until well blended. Avoid overworking the dough.
Pat dough into 2- to 3-inch balls, depending on what size you want, using floured hands. Place on the prepared baking sheet and flatten slightly, letting scones barely touch each other. Brush tops with remaining milk. Sprinkle with remaining cheese. Let dough rest for about 10 minutes.
Bake in the preheated oven until tops are golden brown, 10 to 15 minutes. Let cool slightly; break scones apart before serving.
Prep time: 20 mins / Cooking time: 10 mins / Total time: 40 mins
Serving: 12 / Yield: 12 scones