Circle B Kitchen
Recipe courtesy of the Culinary School of the Rockies
Makes about 12
2 ¾ cups all purpose flour
1 Tbsp sugar
2 tsp baking powder
1 teaspoon salt
¾ cup minced fresh chives
1 1/2 cups coarsely shredded cheddar cheese
¾ cup (or more) chilled beer, such as an ale,lager or pilsner
2 eggs (1 for the scones, 1 for finishing)
1 Tbsp vegetable oil
2 tsp Dijon mustard
Sesame seeds
Preheat oven to 425°F. Sprinkle a baking sheet with flour (I just used parchment paper). Whisk first 4 ingredients in large bowl. Stir in chives and cheese. Whisk ¾ cup beer, 1 egg, oil, and mustard in small bowl. Gradually add beer mixture to dry ingredients, tossing until moist clumps form and adding more beer by tablespoonfuls if dough is dry (I ended up using a little more than a cup of beer). Turn dough out onto lightly floured surface; knead just until dough comes together.
Pat out dough to 1-inch-thick round. Using 2 ½-inch-diameter cutter, cut out scones. Gather dough scraps and repeat. Transfer to prepared sheet. Whisk remaining egg in small cup; brush over scones. Sprinkle with sesame seeds.
Bake scones until golden on top and tester inserted into center comes out clean, about 14 minutes. Cool scones on sheet 5 minutes. Transfer to basket. Serve warm and enjoy!