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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:
Presentation Tips
Presentation Tips (Illustration)
Think Outside the Breadbox and into the Meatbox
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Presentation Tips
Presentation Tips (Illustration)

Think Outside the Breadbox and into the Meatbox

When thinking of what to serve with cheese, consider cured meats such as Bresaola, Saucisson Sec, Prosciutto di Parma, or Serrano ham.

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Presentation Tips
Presentation Tips (Illustration)
Think Beyond Bread
Learn more
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Presentation Tips
Presentation Tips (Illustration)

Think Beyond Bread

When thinking of what to serve with cheese, consider different accompaniments and opt for olives, tapenades, fruit chutneys, and mustards.

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