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2 cups all-purpose flour
1 tablespoon sugar
1 tablespoon baking powder
1 1/4 teaspoons kosher salt
1 stick unsalted butter, chilled and cut into a 1/4-inch dice
2/3 cup heavy cream, plus 1 tablespoon for brushing
1 cup (about 4 ounces) grated Cheddar
1 tablespoon finely chopped fresh chives
Heat oven to 425° F.
In a large bowl, combine the flour, sugar, baking powder, and salt. Using a pastry blender or 2 knives held crisscross fashion, cut in the butter until the mixture resembles coarse crumbs. Stir in 2/3 cup of the cream. Add the Cheddar and chives and use your hands to combine; the dough should be crumbly. Knead the dough a couple of times until it comes together. Gently pat it into a ball, then flatten slightly into a 1-inch-thick disk. Transfer to a baking sheet. Slice into quarters, then cut each quarter in half. Brush the top with the remaining cream. Bake for about 30 minutes or until golden.
Tip: For a hearty sandwich, split a scone in half, spread it with mustard, and fill it with leftover turkey or ham.
Yield: Makes 8 scones
Sara Quessenberry
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