Some may call them biscuits or others may call them scones; regardless of their name these are downright delicious. The trick to ensuring that the scones are light and fluffy is to use cold butter and to handle the dough as little as possible. I like to bake them on a pre-heated baking sheet since I think it makes them that much fluffier. If you don’t have chives on hand substitute fresh thyme or rosemary. Both are just as good. And I think these scones are good eaten all by themselves but they are also delicious served alongside corn and vegetable chowder or potato garlic soup.And for the record, I prefer to call them scones. It just makes them sound more special.CHEDDAR & CHIVE SCONES1 3/4 cups all- flour2 1/2 teaspoons baking powder1/2 teaspoon salt1/4 teaspoon black pepper1/4 teaspoon dried mustard2 tablespoons fresh minced chives1/4 cup butter, cut into a small dice3/4 cup extra sharp Cheddar cheese, grated2/3 cup milk
Plan an ungreased baking sheet in the oven. Preheat the oven to 425 degrees.
In a large bowl, whisk together the flour, baking powder, salt, pepper, dried mustard and chives.
Add the butter to the bowl and using a pastry blender, blend the flour and butter together until the mixture resembles fine bread crumbs.
Add the cheese to the mixture and stir until throughly combined.
Add the milk and using a wooden spoon, quickly stir until a loose ball of dough forms.
Turn the dough out onto a lightly floured board and using a rolling pin, roll the dough to a 1 inch thickness.
Using a 2 inch round biscuit cutter, stamp out the dough. Re-roll the dough as necessary and repeat the process until all of the dough has been used.
Quickly open the oven door and place the scones on the heated baking sheet.
Bake for 20 to 25 minutes or until the scones have risen and are lightly browned.
Transfer to a wire rack and cook for 5 minutes before serving.