Cheddar & Chive Buttermilk Scones

These savory Cheddar & Chive Buttermilk Scones were incredibly light and delicate. A variation of Clare Connery's Irish Buttermilk Scones, we made lunchtime sandwiches with these and also enjoyed them plain and simply with butter. The chives were wonderful, so now I'm thinking leek scones!

My only critique was that plain, they weren't salty enough to my taste. I tend to go a little light on the salt when cooking for others, and, as I was adding sharp cheddar, I just gave these a small pinch. Mistake. But then, how much is a pinch of salt?


Cheddar & Chive Buttermilk Scones (adapted from In an Irish Country Kitchen by Clare Connery):
1 2/3 cups all-purpose flour
1 tsp baking soda
1 tsp cream of tartar
pinch of salt
2 tbsp butter
3 oz sharp cheddar, grated
2-3 tablespoons chives, chopped
1 cup buttermilk

Beaten egg or milk to glaze (optional)

Preheat the oven to 425. Sift together the flour, baking soda and cream of tartar in a medium large bowl. Cut the butter and rub it into the flour mixture with your fingers until the mixture looks like breadcrumbs. Stir in the grated cheese and chives. Create a well in the center and add the milk. Use a thick knife to mix in the milk and form a dough. Roll out the dough on a floured board to 3/4 inch thick and cut into rounds or triangles. Put scones onto a lightly floured baking sheet and brush with milk or beaten egg, if desired. Bake for about 15 minutes until light golden in color.