Adapted from Back to Basics by Ina Garten.
- For Scones:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoons salt
- 12 tablespoons butter, cold, diced into 1/4 inch pieces
- 1/2 cup buttermilk
- 1 extra large egg
- 2 cups sharp cheddar, grated
- 1 egg, beaten with 1 tablespoon water, for egg wash
- For Chive Butter
- 4 tablespoons salted butter, softened
- 2 teaspoons chopped chives
Make Chive Butter: In a small bowl, mix softened butter with chopped chives until well combined. Set aside.
Make Scones: Preheat oven to 425°F. Line a baking sheet with parchment paper.
In a large bowl, combine flour, baking powder, and salt. Stir to combine. Using an electric mixture, beat in butter until it is the size of peas.
In a small bowl, whisk together egg and buttermilk. Beat egg mixture into dry ingredients until just combined, about 1 minute.
Add grated cheddar to dough and mix until cheese is evenly distributed, being careful not to overwork the dough. Turn dough out onto a floured surface and knead 6 times. Roll dough out into a 5 by 10 inch rectangle. Dip a sharp knife in flour, then cut dough into eight triangles. Brush each scone with egg wash. Put scones onto a baking sheet and bake until puffed and golden, about 25 minutes. Serve warm with chive butter.