Mini Cheddar Scones

By lorik

Ingredients

• WHISK:
• 2 3⁄4 cups all-purpose flour
• 2 Tbsp. baking powder
• 1 tsp. table salt
• 1 ⁄4 tsp. baking soda
• 10 Tbsp. cold unsalted butter, cubed
• STIR IN:
• 1 cup shredded Cheddar
• 1 ⁄3 cup minced fresh chives
• 1 cup buttermilk
• 2 Tbsp. water
• 1 egg beaten with 1 Tbsp. water

Preparation

Step 1

Preheat oven to 375°. Line a baking sheet with parchment paper.

Whisk together flour, baking powder, salt, and baking soda. Cut in butter with a pastry blender or fork until pea-sized.

Stir in Cheddar and chives, then add buttermilk and 2 Tbsp. water; knead gently just until blended.

Turn dough out onto a lightly floured work surface and pat into an 8-inch square. Cut dough into 2-inch square pieces, then cut squares into two triangles. Arrange scones on prepared baking sheet, spaced 1 inch apart, and brush tops with egg-water mixture; bake until golden, about 25 minutes.

Nutrition Information
Per scone: 87 cal; 5g total fat (3g sat); 17mg chol; 217mg sodium; 9g carb; 0g fiber; 2g protein