Mini Cheddar Scones

Another recipe from Cuisine at Home October 2008 magazine. A great side dish to go with the Irish Stew recipe from them, I submitted.

• Ready In: 50 mins
• Serves: 16
• Yields: 32 scones

Ingredients

• 2 3⁄4 cups all-purpose flour
• 2  tablespoons sugar
• 2  teaspoons baking powder
• 1  teaspoon table salt
• 1⁄4 teaspoon baking soda
• 10  tablespoons unsalted butter, cold and cubed
• 1  cup cheddar cheese, shredded
• 1⁄3 cup fresh chives, minced
• 1  cup buttermilk
• 2  tablespoons water
• 1  egg, blended with 1 T water

Directions

1. Preheat oven to 375. Line a baking sheet with parchment paper.
2. Combine dry ingredients in a large bowl. Cut butter in with a pastry blender or fork until pea-sized.
3. Stir in cheddar and chives, then add buttermilk and 2 T water; knead gently just until blended. Turn dough out onto a lightly floured work surface and pat into an 8" square. Cut into 2" squares, then cut squares into triangles. Arrange scones on baking sheet, spacing 1" apart.
4. Brush tops with egg-water mix and bake until golden, about 25 minutes.