Ingredients:

  • 2 cups (250g) all-purpose flour, plus extra for dusting
  • 1 tablespoon (12g) baking powder
  • 1/2 teaspoon (3g) baking soda
  • 1/2 teaspoon (3g) salt
  • 6 tablespoons (85g) unsalted butter, very cold, cut into small cubes
  • 3/4 cup (177ml) buttermilk, cold
  • 1 cup (113g) sharp cheddar cheese, shredded
  • 1/4 cup (15g) fresh chives, finely chopped
  • 1 large egg
  • 1 tablespoon (15ml) milk or water

Instructions:

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, baking powder, baking soda, and salt.
  3. Cut the cold butter into the dry ingredients using a pastry blender (or pulse in a food processor) until the mixture resembles coarse crumbs.
  4. Stir in the shredded cheddar cheese and chopped chives.
  5. Make a well in the centre of the dry ingredients. Pour in the cold buttermilk and gently mix until just combined. Do not overmix! The dough should be shaggy.
  6. Turn the dough out onto a lightly floured surface. Gently pat the dough into a 1-inch (2.5cm) thick round. Use a biscuit cutter (or a sharp knife) to cut out scones.
  7. Place scones onto the prepared baking sheet, leaving a little space between each.
  8. Whisk together the egg and milk (or water). Brush the tops of the scones with the egg wash.
  9. Bake for 20-25 minutes, or until golden brown and cooked through.
  10. Transfer scones to a wire rack to cool slightly before serving.