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CHEDDAR CHEESE SCONES
2 3/4 c self rising flour
1 tb sugar
2 ts baking powder
3/4 c minced fresh chives
1 c (packed) coarsely shredded extra sharp cheddar cheese
3/4 c (or more as needed) chilled whole milk
2 large eggs
1 tb vegetable oil
2 tspoons Dijon mustard
Sesame seeds
Preheat oven to 425°F. Sprinkle large rimmed baking sheet with flour. Whisk first 3 ingredients in large
bowl, stir in chives and cheese. Whisk 3/4 cup milk, 1 egg, oil, and mustard in small
bowl, then gradually add milk mixture to dry ingredients, tossing until moist clumps form and adding more milk by tablespoonfuls if dough is dry. Turn dough out onto lightly floured
surface and knead just until dough comes together.
Pat out dough to 1-inch-thick round. Using 2 1/2-inch-diameter cutter, cut out scones. Gather dough scraps and repeat. Transfer to prepared sheet. Whisk remaining egg in small
cup, brush over scones and sprinkle with sesame seeds.
Bake scones until golden on top and tester inserted into center comes out clean, about 14 minutes. Cool scones on sheet 5 minutes. Transfer to basket. Serve warm.
Makes 12 to 14.
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