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