- 2 ½ cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup unsalted butter, cold and cubed
- 1 cup Cracker Barrel Medium Shredded Cheddar cheese
- 3 tbsp chopped fresh chives
- 1 cup Lactancia 3.25% milk
- 1 egg, beaten (for egg wash)
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the flour, baking powder, salt, and black pepper. Add the cold, cubed butter to the dry ingredients.
- Using your fingers or a pastry cutter, cut the butter into the flour until the mixture resembles coarse crumbs. Stir in the grated cheddar cheese and chopped fresh chives.
- Make a well in the center of the mixture and pour in the milk. Gently mix until the dough comes together. Be careful not to overmix.
- Turn the dough out onto a lightly floured surface and gently knead it a few times to bring it together. Roll the dough into a circle about ½ -inch thick.
- Use a round 3 ½ inch biscuit cutter to cut out scones from the dough. Gently reform remaining dough and repeat. Place the scones onto the prepared baking sheet, leaving some space between them.
- Brush the tops of the scones with the beaten egg to create a golden crust.
- Bake the scones in the oven for about 15-17 minutes, or until they are golden brown and cooked through. Once baked, remove the scones from the oven and let them cool on a wire rack.
For extra flakiness, you can refrigerate the scone dough for about 30 minutes before cutting and baking. This helps the butter solidify and creates a better texture.
To save the scones for the next day, allow them to cool completely after baking. Store them in an airtight container or sealable bag at room temperature. They can be kept for up to 2 days.
If you prefer warm scones the next day, you can reheat them in a preheated oven at 350°F (175°C) for about 5-7 minutes until warmed through. They can also be lightly toasted in a toaster or toaster oven.