Cheddar Chive Buttermilk Scones
- 2 cups all-purpose flour, spooned and leveled (250 g), plus more for the counter
- 1 tbsp baking powder
- ¼ tsp baking soda
- 1 tsp granulated sugar
- ¾ tsp kosher salt
- ¼ tsp black pepper
- 1 pinch cayenne (optional)
- ⅜ cup unsalted butter, very cold, cut in 1/2-inch cubes (85 g)
- 1 cup sharp cheddar cheese, coarsely shredded (113 g)
- 3 tbsp chives, finely chopped
- ¾ cup buttermilk, cold (180 ml), plus 1 tbsp for brushing
- 1 large egg, cold
Cheddar Chive Buttermilk Scones
- Heat the oven to 425°F (220°C). Line a sheet pan with parchment.
- In a large bowl, whisk the flour, baking powder, baking soda, sugar, salt, pepper and cayenne (if using).
- Cut in the cold butter with a pastry blender or your fingertips until the pieces are the size of peas.
- Toss in the cheddar and chives so they are coated in flour.
- Whisk 3/4 cup buttermilk with the egg, pour it over the flour and stir with a fork until a shaggy dough forms.
- Turn it onto a floured counter and gently press and fold it over itself 3 times.
- Pat the dough into a 7 1/2-inch square about 3/4 inch thick.
- Cut it into 9 squares with a bench scraper and set them 2 inches apart on the pan.
- Chill the scones in the freezer while the oven finishes heating.
- Brush the tops with the remaining buttermilk.
- Bake until golden brown and the cheese is bubbling at the edges.
Cheddar Chive Buttermilk Scones
- Cool briefly on the pan and serve warm.