2 3/4 cups all-purpose flour
2 Tbsp sugar
2 tsp baking powder
1 tsp salt
1/4 tsp baking soda
10 Tbsp unsalted butter, cold, cubed
1 cup cheddar, shredded
1/3 cup minced fresh chives
1 cup buttermilk
2 Tbsp water
1 egg blended with 1 Tbsp water
Preheat over to 375; 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 a 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.
Heather Turner
