Cheddar Scones
from http://www.cuisinerecipes.com/

For tender scones that don't become tough, be careful not to overwork the butter into the dough.

2 3⁄4 cups all-purpose flour
2 tsp. baking powder
1 tsp. table salt
1⁄4 tsp. baking soda
10 Tbsp. cold unsalted butter, cubed

1 cup shredded Cheddar cheese
1⁄3 cup minced fresh chives
1 cup buttermilk
2 Tbsp. water
1 egg beaten with 1 Tbsp. water

Preheat oven to 375°. Line a baking sheet with parchment paper.

Whisk together flour, baking powder, salt, and baking soda. Cut in butter with a pastry blender or fork until pea-sized.

Stir in Cheddar and chives, then add buttermilk and 2 Tbsp. water; knead gently just until blended.

Turn dough out onto a lightly floured work surface and pat into an 8-inch square. Cut dough into 2-inch square pieces, then cut squares into two triangles. Arrange scones on prepared baking sheet, spaced 1 inch apart, and brush tops with egg-water mixture; bake until golden, about 25 minutes.

Nutrition Information
Per scone: 87 cal; 5g total fat (3g sat); 17mg chol; 217mg sodium; 9g carb; 0g fiber; 2g protein

Makes: 32 scones