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Favourite Cheddar Chive Buttermilk Scones (Illustration)

These scones make a refreshing change from sweet morning baked goodies.

Servings

8

Prep Time

10 min

Cook Time

25 min

Cheddar Chive Buttermilk Scones

Ingredients
  • 3 cups all purpose flour
  • 2½ tsp baking powder
  • ½ tsp baking soda
  • ¾ tsp salt
  • ¾ cup Lactantia unsalted butter, cold and cubed
  • 2 cups Black Diamond Medium Cheddar, grated
  • ¼ cup chives, finely chopped
  • 1 cup (1 tbsp) Lactantia buttermilk (plus more for brushing)
  • a pinch of flaky sea salt
Preparation
  1. Preheat oven to 375°F.
  2. Line a cookie sheet with parchment paper.
  3. In the bowl of a food processor, combine flour, baking powder, baking soda, and salt. Add butter and pulse until mixture resembles coarse meal, leaving a few pea-sized pieces of butter. (You can also do this in a bowl, using a pastry blender.)
  4. Pour mixture into a bowl and, using a fork, stir in Black Diamond Medium Cheddar and chives until thoroughly blended. Stir in buttermilk until just incorporated – do not over-mix.
  5. Gather dough into a ball until it just holds together. Transfer dough to a floured surface and knead briefly. Press into a circle about ¾” thick. Cut into 8 triangles. Transfer triangles to prepared cookie sheet and brush tops with remaining buttermilk. As a finishing touch sprinkle with sea salt.
  6. Bake for 20 to 25 minutes or until golden. Serve warm.
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Storage Tips
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Cheese Triumphs in Room Temperature

Serve ripened cheeses at room temperature because cold can mask their flavours. To temper cheese, remove it from the refrigerator 30-60 minutes before serving, depending on the hardness of the cheese. Leave the cheese in a fresh, well-ventilated area and cover with a damp towel or plastic wrap to prevent drying.

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