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Favourite Cheddar Chive Buttermilk Scones (Illustration)

These scones make a refreshing change from sweet morning baked goodies.

Servings

8

Prep Time

10 min

Cook Time

25 min

Cheddar Chive Buttermilk Scones

Ingredients
  • 3 cups all purpose flour
  • 2½ tsp baking powder
  • ½ tsp baking soda
  • ¾ tsp salt
  • ¾ cup Lactantia unsalted butter, cold and cubed
  • 2 cups Black Diamond Medium Cheddar, grated
  • ¼ cup chives, finely chopped
  • 1 cup (1 tbsp) Lactantia buttermilk (plus more for brushing)
  • a pinch of flaky sea salt
Preparation
  1. Preheat oven to 375°F.
  2. Line a cookie sheet with parchment paper.
  3. In the bowl of a food processor, combine flour, baking powder, baking soda, and salt. Add butter and pulse until mixture resembles coarse meal, leaving a few pea-sized pieces of butter. (You can also do this in a bowl, using a pastry blender.)
  4. Pour mixture into a bowl and, using a fork, stir in Black Diamond Medium Cheddar and chives until thoroughly blended. Stir in buttermilk until just incorporated – do not over-mix.
  5. Gather dough into a ball until it just holds together. Transfer dough to a floured surface and knead briefly. Press into a circle about ¾” thick. Cut into 8 triangles. Transfer triangles to prepared cookie sheet and brush tops with remaining buttermilk. As a finishing touch sprinkle with sea salt.
  6. Bake for 20 to 25 minutes or until golden. Serve warm.
Cheese Tips:
Drink Pairing
Drink Pairing (Illustration)
Find Common Ground Between Wines and Cheeses
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Drink Pairing
Drink Pairing (Illustration)

Find Common Ground Between Wines and Cheeses

Wine and cheese from the same regions make very good pairings. Following this idea, try pairing Black Diamond cheese with wines from Ontario’s Prince Edward County.

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Storage Tips
Storage Tips (Illustration)
Cheese Triumphs in Room Temperature
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Storage Tips
Storage Tips (Illustration)

Cheese Triumphs in Room Temperature

Serve ripened cheeses at room temperature because cold can mask their flavours. To temper cheese, remove it from the refrigerator 30-60 minutes before serving, depending on the hardness of the cheese. Leave the cheese in a fresh, well-ventilated area and cover with a damp towel or plastic wrap to prevent drying.

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