Yield: 8 large or 16 small
2 cups all-purpose flour, (also keep abit of flour to use when shaping dough)
2 Tablespoons sugar
1/2 teaspoon salt
2 1/2 teaspoons baking powder
1/2 cup (115g) unsalted frozen butter
1/2 cup buttermilk or heavy cream
1 large egg
1 1/2 cup cheddar cheese cubed
2 Tablespoons fresh dill and minced chives
Whisk flour, sugar, salt, herbs and baking powder. Grate the frozen butter and add to the flour mixture. Use your fingers to combine the mixture into pea size crumbs. Whisk the buttermilk and egg in a small bowl. Drizzle over the flour mixture, add cheese and mix together until everything is moistened.
Lightly flour counter and dump dough on top. With floured hands make one large ball for 8 triangle scones or 2 balls for 16 scones. If the dough is too sticky add flour. If the dough is too dry add cream. Press into disc about 8” ( 5” if making smaller scones) and cut into wedges. Place wedges on a plate and refrigerate at least 15 minutes.
Preheat oven to 400 degrees Fahrenheit.
Line baking sheet with parchment paper and place refrigerated scones 2-3 inches apart. Bake 18-26 minutes or until golden brown. You can store baked scones on counter for 2 days or in the fridge for 5 days.
You can freeze unbaked scones and store in freezer bags. Bake from frozen state adding a few extra minutes or thaw overnight in fridge and bake for regular time.