If you’re looking for a delicious scone recipe for Easter Brunch, we can help! Our cheddar and chive scones recipe uses Island Farms buttermilk and Island Farms by Natrel sour cream.
Cooking time
12 min.
Ingredients
- 500 mL (2 cups) all-purpose flour
- 15 mL (1 tbsp) sugar
- 10 mL (2 tsp) baking powder
- 1.25 mL (¼ tsp) baking soda
- 1.65 mL (⅓ tsp) salt
- 2.5 mL (½ tsp) ground black pepper
- 60 mL (4 tbsp) Natrel butter, frozen and grated
- 125 mL (½ cup) shredded cheddar cheese
- 60 mL (¼ cup) freshly chopped chives
- 250 mL (1 cup) Island Farms buttermilk
- 125 mL (½ cup) Island Farms by Natrel sour cream
Preparation
- Preheat the oven to 230 °C (450 °F).
- Line a baking sheet with parchment paper or coat with cooking spray.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt and pepper.
- Cut in the grated butter until the mixture resembles coarse meal.
- Add the shredded cheese and chives; toss to combine.
- Stir in the buttermilk and sour cream until just combined. Don’t overmix.
- Drop the dough in ¼ cup rounds onto the prepared baking sheet.
- Bake for 12–15 minutes or until slightly browned.
