Recipes

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.