Cheddar & Chive Scones

If I had any time, I would make this tomorrow morning for breakfast. Maybe Saturday. Sorry Mike.

2 cups flour
1 tablespoon sugar
1 tablespoon baking powder
1/4 teaspoon kosher salt
1 stick unsalted butter, chilled and cut into 1/4 diced cubes
2/3 cup heavy cream, plus 1 tablespoon for brushing
1 cup (about 4 ounces) grated cheddar cheese
1 tablespoon finely chopped fresh chives

Heat oven to 425. In a large bowl, combine the flour, sugar, baking powder, and salt. Using a pastry blender, cut in the butter until mixture resembles coarse crumbs. Stir in 2/3 cup of the cream. Add the cheddar and chives and use your hands to combine; the dough should be crumbly. Knead the dough a couple of times until it comes together. Gently pat dough into a ball, then flatten slightly into a 1-inch thick disk. Trasfer to a baking sheet. Slice into quarters, then cut each quarter in half. Brush the top with the remaining cream. Bake for about 30 minutes until golden.

Tip: for a hearty sandwich, split a scone in half, spread with mustard, and fill with leftover turkey or ham.

Makes 8 scones. Yum!