1 ½cupshredded yellow and white cheddar cheese blend
Optional: fresh chives and butter for serving
Preheat the oven to 400 degrees F and prepare a baking sheet by lining with parchment paper.
In a large bowl, whisk together the flour, baking powder and salt.
Using a pastry cutter, your hands or a food processor cut the cold butter into the flour until it resembles fine breadcrumbs.
Make a well in the center of the flour mixture and set aside.
In a small bowl, combine the eggs and cream until fully mixed. Set aside ⅛ of a cup of the mixture to brush the top of the scones before baking.
Pour the egg and cream mixture into the dry ingredient well and gently fold just until combined.
When the mixture is almost fully incorporated, fold in 1 cup of the shredded cheese. Reserve remaining ½ cup of cheese to top the scones.
Gently form into an 8 inch circle and cut into 8 slices. Place the slices onto the prepared baking sheet.
Brush the reserved egg and cream mixture over the scones and sprinkle the remaining shredded cheese on top.
Bake in the preheated oven for 15-20 minutes or until the tops begin to get a golden hue.
Serve warm from the oven. Top with fresh chives and melted butter if desired.
Storage - Leftover scones can be stored at room temperature in an airtight container for about 2 days. Or you can freeze baked scones in a freezer bag for up to 3 months.Reheating - Leftover scones can be eaten at room temperature or you can warm them up in a 350 degrees F oven for a few minutes to refresh them.Freezing - You can freeze the scones before baking to enjoy fresh scones anytime! Flash freeze the unbaked scones on a baking sheet and then transfer to a freezer bag for up to 2 months. Remove the frozen scones from the freezer for about 20 minutes while you preheat the oven and bake like normal, but you will need to add up to 5 minutes on to the bake time.