2 cups all purpose (or white spelt) flour
1 teaspoon salt
1 tablespoon baking powder
2 tablespoons sugar
4 tablespoons cold butter
1 cup grated sharp cheddar cheese
1/4 cup chopped fresh chives
1/3 cup finely chopped red pepper
3/4 cup half and half, plus 2 tablespoons to brush on the scone
Mix flour, salt, baking powder, and sugar in a large bowl.
Cut in the butter, using a pastry cutter or fork, until it looks like coarse oatmeal.
Add the half and half. Don't over mix or they will be tough, just until combined.
h flour and roll or pat into a disc about 3/4 - 1 inch thick.
Cut into 4, 6, or 8 pieces, or however many you wish, and transfer to a lightly greased sheet pan.
Brush with the last 2 tablespoons of half and half. This gives it a glossy and slightly crisp exterior while the interior remains light and moist.
Bake in a preheated, 425F, oven for 20 minutes or until the edges are beginning to become golden.