This recipe was prepared by Chef Tammy Brawley on Real Virginia, Virginia Farm Bureau’s weekly television program.
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt
1 teaspoon sugar
¼ pound (1 stick) cold unsalted butter, diced
¾ cup half-and-half
½ cup chopped fresh chives
1 egg mixed with 1 tablespoon water, for egg wash
Heat oven to 400°.
In the bowl of an electric mixer fitted with the paddle attachment, combine the flour, baking powder, salt and sugar. Add the butter, and mix on low speed until the butter is the size of peas. Add the half-and-half, and beat on low just until mixed. Add the chives, and mix until combined.
Dump the dough onto a well-floured board, and knead lightly into a rectangle ¾ʺ thick. Cut out rounds with a 2½ʺ round cutter, and place on a sheet pan lined with parchment paper. Brush with the egg wash.
Bake for 20 to 22 minutes, until the tops are browned and the insides are firm. Serve warm.