Directions

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  1. Preheat the oven to 200C.

  2. Line a baking tray with baking/parchment paper.

  3. In a large bowl sift together flour, baking powder, baking soda, salt, fresh cracked pepper, sugar and minced garlic (or garlic powder if you’re feeling lazy).

  4. Cut in the butter using a fork (or your hands) and mix until the butter breaks down into pea-sized pieces.

  5. In a separate bowl, combine half an egg, cold water, and sour cream. Beat lightly with a fork until just combined.

  6. Add the egg mixture to the flour mixture and stir with a spoon or spatula until the dough starts to come together.

  7. Add the chives and ¾ of the cheddar cheese (reserving some for the topping). Mix slightly and then take out the dough onto a lightly floured surface.

  8. Knead the dough with very light hands to bring it together — do not over knead.

  9. Pat the dough lightly with the base of your palm to flatten into 1” thickness.

  10. Cut into rounds using a cookie cutter.

  11. Reshape and roll the leftover dough scraps to make more scones.

  12. Place the scones on the baking tray, brush with egg wash, top with cheddar cheese, sprinkle with sea salt and fresh cracked pepper.

  13. Bake for 16-20 minutes, until golden in colour.

  14. Serve warm with butter and tea/coffee.

 

Note

  • Using your hands to mix the butter in is fine as long as you can work fast. You don’t want the warmth of your hands to melt the butter too much.
  • This recipe has been adapted from LittleSpiceJar.