Mini Cheddar Scones
These simple scones are meant to be mini but by changing the cutting you can make half as many- just larger! Myself, I prefer the mini... I can have "more" this way...These are a great accompaniment to soups, stews, chili or even salads... Flaky, cheesy bits of goodness... And so easy to make!
Servings 32 scones
Calories 188kcal
Ingredients
- 2 3/4 c all purpose flour
- 2 T sugar
- 2 t baking powder
- 1 t table salt
- 1/4 t baking soda
- 10 T unsalted butter cold, cubed
- 1 c Cheddar cheese shredded
- 1/3 c minced fresh chives
- 1 c buttermilk
- 2 T water
- 1 egg blended with 1 T water
Instructions
- Preheat oven to 375 degrees; line a baking sheet with parchment paper.
- Combine dry ingredients in a large bowl. Cut in butter with a pastry blender or fork until pea sized.
- Stir in Cheddar and chives, then add buttermilk and 2T water. Knead gently until well blended.
- Turn dough out on a lightly floured work surface (it's sticky!) and pat (with floured hands) into an 8" square.
- Cut into 2" squares and then each square to a triangle.
- Arrange on baking sheet spacing 1" apart.
- Brush tops with egg/milk mixture and bake about 25 minutes; until golden.
Notes
Pat into an 8 inch round and cut to triangles for larger scones.
Rosemary is a terrific alternate to the chives.