created by: Trish Magwood, author of James Beard award winning cookbook ‘dish entertains’, and TV host of ‘party dish’
servings 16 mini scones (1 scone per serving)
3 cups (750 mL) flour
2 1/2 teaspoon (12 mL) baking powder
1/2 teaspoon (2 mL) baking soda
3/4 teaspoon (4 mL) salt
3/4 cup (175 mL) cold unsalted butter, cubed
2 cups (500 mL) extra old grated white cheddar cheese
1/4 cup (50 mL) chopped slivered almonds
1/4 cup (50 mL) finely chopped chives
1 cup (250 mL) almond milk, plus 1 tablespoon (15 mL) for brushing
flaky sea salt for topping
Preheat oven to 375°F (190°C).
In the bowl of a food processor, combine flour, baking powder, baking soda and salt Add the butter until just combined and resembling pea-sized course meal leaving a few large pieces. (This can be done in a bowl with a pastry blender).
Pour into a bowl. Using a fork, stir in cheese, almonds and chives until mixed throughout.
Stir in almond milk. Do not over mix.
Gather dough into a two balls until it just holds together. Transfer dough onto a floured board or counter and knead briefly. Press into two circles about ¾ inch thick. Cut each one into 8 triangles.
Brush tops with remaining 1 tablespoon (15 mL) of almond milk and sprinkle with flaky sea salt.
Bake on parchment lined cookie sheet 15 minutes or until golden. Serve warm.
Kitchen notes: You can bake these half way, cool, freeze and bake from frozen for half the time - what a treat to have these on hand in the freezer!
Like pastry, you don’t want to overwork the batter. Mix until just incorporated to keep scones light and fluffy.
You can substitute buttermilk for almond milk.
For a slightly sweeter variation, add 1/3 cup (75 mL) sugar to the dried ingredients and substitute 1/2 cup (125 mL) chopped cranberries and 1/2 cup (125 mL) chopped apricots.