Cheddar Chive Scones
Ingredients
8 Servings| 2 cup | All-purpose flour |
| ¼ cup | Sugar |
| 1 ¾ tsp | Baking powder |
| ½ tsp | Baking soda |
| ¾ cup | Cold Goat Milk Butter, cut into small squares |
| ½ cup | Whole or Low Fat Goat Milk (fresh or powdered) |
| 3 tbsp | Chives, freshly cut |
| 1 cup | Cheddar cheese, coarsely grated |
| 1 | Egg, sightly beaten |
Preparation
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Pre-heat oven to 425˚ F
Line a large baking sheet with parchment paper
Place the flour, sugar, baking powder and baking soda in the bowl of a food processor and process for a few seconds and blend well
Add cold butter pieces and pulse 10-15 times in 1-second intervals so that the butter is dispersed in pea sized pieces
Add the milk and pulse another 5-10 times or until the dough holds together in big clumps
Transfer dough onto a flat surface, covered with a large piece of parchment paper. Sprinkle the cheddar and chives over the dough and gently work and fold them in evenly
Fold the parchment paper over from the bottom and top and form dough into a log, approximately 10 inches long, 4 inches wide and 1 inch high
Using a sharp large knife, cut dough into triangles by cutting evenly sized squares first and then cutting the squares diagonally (like a sandwich)
Transfer scones carefully to the baking sheet placing them at least 1 inch apart
Brush the tops with a thin coating of egg
Bake for 14-16 minutes until golden brown and firm to the touch. Transfer the scones to a rack and let them cool for 5 minutes. Serve warm
