MAKES 12
INGREDIENTS
– 2 cups all-purpose flour
– 1 tablespoon baking powder
– ½ teaspoon kosher or sea salt
– 2 packed tablespoons thinly sliced chives
– 1 cup coarsely grated Cheddar, chilled
– Approximately 1-1/3 cups heavy cream, chilled
– 2 tablespoons unsalted butter, melted
PREPARATION
– Preheat the oven to 425°F
– Line a heavy baking sheet with a silicone mat if you have one, or with parchment paper.
– In a large bowl, whisk together the flour, baking powder, salt and chives.
– Add the Cheddar and toss with a fork until well blended.
– Add the cream gradually, tossing with a fork until all the floury bits are coated.
– Use a dough scraper or spatula to scrape the sides and bottom of the bowl.
– With the dough still in the bowl, gather it and knead it gently, just enough to form a cohesive mass.
– Turn the dough out on the prepared baking sheet and pat and prod it into a ¾-inch-thick rectangle.
*The thickness is important but the other dimensions don’t matter. Try not to work the dough or add additional flour.*
– With a sharp knife, cut the rectangle into 12 scones.
– Separate them on the baking sheet.
– With a pastry brush, baste the tops with melted butter.
Bake until nicely browned and well risen, 18 to 20 minutes. Serve hot.