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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 90 |
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Another recipe from Cuisine at Home October 2008 magazine. A great side dish to go with the Irish Stew recipe from them, I submitted. Ingredients:
2 3/4 cups all-purpose flour |
2 tablespoons sugar |
2 teaspoons baking powder |
1 teaspoon table salt |
1/4 teaspoon baking soda |
10 tablespoons unsalted butter, cold and cubed |
1 cup cheddar cheese, shredded |
1/3 cup fresh chives, minced |
1 cup buttermilk |
2 tablespoons water |
1 egg, blended with 1 t water |
Directions:
1. Preheat oven to 375. Line a baking sheet with parchment paper.
2. Combine dry ingredients in a large bowl. Cut butter in with a pastry blender or fork until pea-sized.
3. Stir in cheddar and chives, then add buttermilk and 2 T water; knead gently just until blended. Turn dough out onto a lightly floured work surface and pat into an 8 square. Cut into 2 squares, then cut squares into triangles. Arrange scones on baking sheet, spacing 1 apart.
4. Brush tops with egg-water mix and bake until golden, about 25 minutes.
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