Cheddar and chive scones to keep the 3pm munchies at bay. It pairs well with a steamy cup of oolong. Take that 15 minute break. You deserve it.
The recipe is adapted from The Rose Bakery Cookbook. I used a combination of bread flour and rice flour for this recipe. It gives the scones a satisfying sandy texture. The cheddar and butter were both products of Kerrygold from Ireland.
Liberal amounts of cheddar were grated. Quantity was needed for the scones and the filling. I leave a little nub for myself to snack on while things bake.
I would eat these little guys morning noon or night. They were cut into petite triangles making it easy to snack on more than a few without feeling the slightest bit of remorse.