Mmm mmm, these Mini Cheddar Scones are the perfect addition to ANY meal. Seriously. I almost ate the whole batch when I made them (I halved the recipe, don’t worry!). If you don’t have buttermilk don’t worry, all you have to do is add 1 tbsp. lemon juice or vinegar to 1 c. milk and let stand 10 minutes. Viola, buttermilk! The only thing I wish I had were chives, maybe next time!
Mini Cheddar Scones
Mini Cheddar Scones are a light, flaky and cheesy scone perfect with your favorite dinner.
- 2 3/4 c. all-purpose flour
- 2 tbsp. sugar
- 2 tsp. baking powder
- 1 tsp. table salt
- 1/4 tsp. baking soda
- 10 tbsp. unsalted butter cold, cubed
- 1 c. cheddar shredded
- 1/3 c. minced fresh chives
- 1 c. buttermilk
- 2 tbsp. water
- 1 egg blended with 1 tbsp. water
Preheat oven to 375 F; 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 2 tbsp. water; knead gently just until blended.
Turn dough out onto a lightly floured work surface and pat into an 8" square. Cut into 2'' squares, then cut squares into triangles.
Arrange scones on baking sheet, spacing 1" apart. Brush tops with egg-water mixture and bake until golden, about 25 minutes.
Adapted from Cuisine At Home Issue No. 71 October 2008