Cheddar Chive Scones

Prep Time: 25 minutes. Servings: 8

Ingredients

2 cups all-purpose flour

¼ cups sugar

1 ¾ tsp baking powder

½ tsp baking soda

¾ cup cold Meyenberg Goat Milk Butter, cut into small squares

½ cup Meyenberg Whole Goat Milk or Low-Fat (fresh or from powder)

3 Tbsp freshly cut chives

1 cup coarsely grated cheddar cheese

1 egg, lightly beaten

Directions

Pre-heat oven to 425˚ F

Line a large baking sheet with parchment paper

Place the flour, sugar, baking powder and baking soda in the bowl of a food processor and process for a few seconds and blend well

Add cold butter pieces and pulse 10-15 times in 1-second intervals so that the butter is dispersed in pea sized pieces

Add the milk and pulse another 5-10 times or until the dough holds together in big clumps

Transfer dough onto a flat surface, covered with a large piece of parchment paper. Sprinkle the cheddar and chives over the dough and gently work and fold them in evenly

Fold the parchment paper over from the bottom and top and form dough into a log, approximately 10 inches long, 4 inches wide and 1 inch high

Using a sharp large knife, cut dough into triangles by cutting evenly sized squares first and then cutting the squares diagonally (like a sandwich)

Transfer scones carefully to the baking sheet placing them at least 1 inch apart

Brush the tops with a thin coating of egg

Bake for 14-16 minutes until golden brown and firm to the touch. Transfer the scones to a rack and let them cool for 5 minutes. Serve warm