Double Gloucester Cheddar & Chive Scones with Clotted Cream

Ingredients:

• 2 cups of unbleached all purpose flour, "Harvest King" by General Mills brand
• 1 tablespoon of aluminum free baking powder, Rumford brand
• 3/4 teaspoon of fine sea salt
• 1/2 teaspoon of baking soda
• 1 tablespoon of sugar
• 4 ounces of unsalted butter, cut into 1/2" pieces & frozen for 15 minutes
• 3/4 cup of crème fraiche or sour cream
• 1/4 cup of whole milk
• 2 cups of Gloucester cheddar or extra sharp cheddar
• 1 bunch of chives or 1/3 cup of scallions, chopped
• Heavy cream for brushing tops
• Clotted cream for serving

Directions:

Preheat oven to 400°F.

Place all dry ingredients in the bowl of a food processor with the cutting blade. Pulse until blended. Add the butter. Blend until it resembles cornmeal. Transfer mixture into a large mixing bowl. Add the double Gloucester and chives. Toss mixture with hands until evenly distributed, breaking down any large lumps of butter.

In a small mixing bowl, whisk crème fraiche. Stir in milk. Add milk mixture into dry ingredients. Mix with hands or a large spoon just until it comes together. Transfer dough to a lightly floured cutting board. Knead briefly. Divide dough in half. Pat gently into an 8" circle about 2 inches thick. Cut dough with a sharp knife into 8 triangles. Place scones onto parchment or silicone mat lined baking sheet at least 3 inches apart. Brush the tops with heavy cream. Bake about 20-25 minutes until golden and cooked through. If browning too much, turn oven down to 350 degrees. Serve with clotted cream if desired.

Alternatively, dough may be frozen unbaked for up to 2 weeks. Wrap scones rounds in plastic film. Store in an airtight container. Bake frozen scones as directed above.

Yield 8 large savory scones.

Recipe credit: Chef Carolyn Kumpe of the EBRS Culinary Center, Sacramento, CA