The Firefly Tea: White Cheddar and Chive Scones

These are the best savory scones I make. They taste a bit like Red Lobster’s Cheese Biscuits, only these are lighter, more delicate. The dough is a big sticky mess so put down a generous amount of flour before dumping it out. Flour your hands and the cutter too.

2 cups self-rising flour
½ cup butter
¼ cup sharp white cheddar cheese, grated
1/8 cup fresh chopped chives
½ cup buttermilk
1 egg

Preheat oven to 350ยบ. With your food processor or a pastry blender, cut butter into flour until mixture resembles coarse crumbs. Add cheese and chives. Whisk together egg and buttermilk. Add to flour mixture. Stir enough to combine ingredients loosely.

Pour out onto floured surface and pat together in a circle to about ½ inch thick. Cut with a round biscuit cutter and place on a lightly greased baking sheet. Bake 15-20 minutes or until lightly browned. Makes only 8-10 scones so make several batches in order to have one scone per person. Serve with Chive Butter.

Chive Butter

1 stick of butter, softened
2 Tablespoons chives, chopped

Combine with a fork or whirl in the food processor. For a butter log, put the chive butter onto plastic wrap and form into a log. Refrigerate. Cut pretty round pats to serve. OR simply put the chive butter in a pretty container and refrigerate until ready to use.