Fraturday Foodie - Cheddar Cheese Buttermilk Scones

Yep, Friday's gone, so this week it's Fraturday Foodie.  We had these scones with homemade Chicken Noodle Soup.  The first soup of the fall/winter season.  And then I had one for breakfast this morning.  

And p.s..can somebody please tell me why they have you use unsalted butter and then add salt??  Oh, wait. I think I just answered my own question.  Maybe it's because the amount of salt varies from one brand of butter to another and this way they can be precise about the amount of salt added to the recipes.  Huh.  Well thanks for helping me answer a question I've been wondering for a long time.  Who says you don't help out around here.

Cheddar Cheese Buttermilk Scones

2 1/2 cups flour

1 tablespoon dry mustard

1 tablespoon baking powder

1 1/2 teaspoons sugar

3/4 teaspoon salt

1/8 teaspoon nutmeg

6 tablespoons cold, unsalted butter, cut into small cubes

2 1/4 cups shredded, sharp cheddar cheese

2 large eggs

2/3 cup buttermilk

3 tablespoons chopped chives

baking spray

milk for glazing

1. Preheat oven to 425 degrees.  Lightly spray a cookie sheet with cooking oil.

2. In a medium bowl, combine flour, dry mustard, baking powder, sugar, salt and nutmeg.  Add butter, rubbing in with your fingers to form a course meal.  Add cheese and mix.

3. In a separate bowl, whisk eggs, buttermilk and chives.  Create a well in the center of the dry ingredients; add egg mixture.  Using a fork, toss lightly just until all the dry mixture is incorporated. 

4. Drop by spoonfuls onto the cookie sheet to make 12 scones.  Brush the tops with milk.

5. Bake 9-12 minutes, just until tops are lightly browned.  Cool on a wire rack.