HERB AND CHEESE SCONES

3 cups flour

2 ½ teaspoons baking powder

½ teaspoon salt

½ cup cold butter

1 cup grated cheddar cheese, plus a little more for sprinkling

1/3 cup fresh chopped chives

1 large egg

1 cup milk, plus more for brushing

Preheat the oven to 425.

Line your baking sheet with parchment paper.

Whisk together the flour, baking powder and salt in a large mixing bowl. Work in the butter until crumbly and just a few pea – size pieces remain. Stir in the cheese and chives until evenly distributed.

In a separate bowl or measuring cup, whisk together the egg and milk.

Stir the wet ingredients gently into the dry mixture just until the dough is evenly moistened, adding 1 tablespoon more of milk if necessary; the dough should be stiff but spoonable.

Drop the scones on baking sheet using a 1/3 cup scoop, leaving a 2” space between each scone.

Brush the tops of each scone with milk, sprinkle them with extra cheese and bake for 20 – 24 minutes or until golden brown.

KEEP SMILING!