Ingredients:

  • 2 cups (250 g) All-Purpose Flour (plain), sifted
  • 1 Tbsp (15 ml) Baking Powder
  • 1 tsp (5 ml) Fine Sea Salt
  • ½ tsp (2 ml) Freshly Ground Black Pepper
  • 4 oz (115 g) Unsalted Butter, cold and cubed
  • 4 oz (115 g) Mature Cheddar Cheese, finely grated
  • ¼ cup (60 ml) Fresh Chives, finely chopped
  • ¾ to 1 cup (180 to 240 ml) Cold Buttermilk (variable amount)
  • 1 Large Egg, lightly beaten (for egg wash)

Instructions:

  1. Preheat the oven to 220°C (425°F). Line a large baking sheet with parchment paper.
  2. Combine Dry Ingredients: Sift the flour, baking powder, salt, and pepper into a large bowl. Aerate thoroughly.
  3. Cut in the Cold Butter: Add the cold, cubed butter to the dry ingredients. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse breadcrumbs or small peas. Do not allow the butter to melt.
  4. Add Flavourings: Gently fold in the grated cheddar and chopped chives. Distribute evenly.
  5. Introduce the Liquid (The Cryptic Clue): Pour in about ¾ cup (180 ml) of the cold buttermilk. Use a broad knife or spatula to gently bring the mixture together, folding it quickly.
  6. Assess and Adjust: If the mixture is still too dry (shaggy and crumbly), add the remaining buttermilk, 1 tablespoon (15 ml) at a time. Stop immediately when the dough just comes together into a slightly sticky, cohesive mass.
  7. Bring Together and Shape: Turn the dough out onto a lightly floured surface. Pat or gently fold the dough 2 or 3 times (no kneading). Pat the dough into a thick disk, about 3 cm (1¼ inches) high.
  8. Cut the Scones: Dip the cutter in flour before each cut. Press the cutter straight down—do not twist it, as twisting seals the edges. Gather scraps and repeat, minimizing handling.
  9. Arrange and Glaze: Place the scones close together (touching slightly helps them rise tall) on the prepared baking sheet. Brush the tops gently with the beaten egg wash.
  10. Bake: Bake for 16 to 18 minutes, or until the tops are golden brown and the scones sound hollow when tapped on the bottom.
  11. Cool and Serve: Transfer to a wire rack. They are best served warm.