Sprouted Wheat Cheddar and Chive Scones

Today I'm excited to tell you all about King Arthur's new whole-grain Sprouted Wheat Flour and how it turned out in this yummy savory scone recipe!

Ingreadient

• 2 cups sprouted wheat flour
• 1 cup white whole wheat flour (or Pastry Flour)
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup (8 tablespoons) butter (cold, unsalted)
• 1 cup sharp cheddar cheese (plus extra for sprinkling on top)
• 1/3 cup chives (chopped, or finely chopped scallions (both white and green parts))
• 1 large egg
• 1 cup milk (plus additional to brush on top)

Step by step

1. Preheat oven to 425° F. Lightly grease a baking sheet or line it with parchment paper.
2. Whisk together the flours, baking powder, and salt in a large mixing bowl.
3. Work in the butter until crumbly and just a few pea-sized pieces of butter remain.
4. Toss in the cheese and chives until evenly distributed.
5. Whisk together the egg and milk then stir gently into the dry mixture just until the dough is evenly moistened, adding a tablespoon additional milk if necessary. The dough should be stiff but scoopable.
6. Drop the scones by the 1/3-cupful (a scone / muffin scoop works well here) onto the prepared pan leaving 2 inches of space between each scone (10 - 12 scones).
7. Brush the tops of the scones with milk, sprinkle them with extra cheddar if desired, and bake for 20 - 24 minutes, until golden brown.
8. Remove the scones from the oven and transfer to a rack to cool. Serve warm or at room temperature.