Recipe information
Total Time
45 min
Yield
Makes 16 scones
Ingredients
3 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon sugar
2 teaspoons salt
1/2 cup finely chopped fresh chives
5 oz extra-sharp Cheddar, coarsely grated (1 1/2 cups)
2 cups heavy cream plus additional for brushing
Accompaniments: sliced prosciutto and honeydew melon
Preparation
Step 1
Preheat oven to 400°F.
Step 2
Whisk together flour, baking powder, sugar, and salt. Add chives and Cheddar, tossing to combine. Stir in cream with a fork until a sticky dough forms.
Step 3
Turn dough out onto a lightly floured surface and knead 8 times with floured hands. Halve dough and form each half into a 7-inch round. Brush tops of rounds with additional cream and cut each into 8 wedges.
Step 4
Arrange wedges about 1/2 inch apart on an ungreased large baking sheet and bake in middle of oven until golden brown, about 20 minutes. Cool on a rack.
