Savoury Scones with Cranberry Cream Cheese

My Cellar

Serves 6 to 8

½ cup (125 ml) cold salted butter

3 cups (750 ml) flour

1 tbsp (15 ml) baking powder

3 cups (750 ml) grated white cheddar

1 tsp (5 ml) pepper

1 cup (250 ml) finely chopped chives

2 eggs, divided

½ cup (125 ml) + ¼ cup (60 ml) milk, divided

1 cup (250 ml) cream cheese

½ cup (125 ml) cranberry sauce

Preheat oven to 350 F (175 C).
Place butter in freezer.
In a large mixing bowl, combine flour, baking powder, cheddar, pepper and chives.
In a small bowl, beat together 1 egg and ½ cup (125 ml) milk.
Remove butter from freezer and grate pea-size pieces into flour. Mix lightly. Mix in wet ingredients and shape dough to form a ball. Place on a floured surface and roll to 1-in (2.5 cm) thick. Using a heart-shaped cookie cutter, cut dough into hearts. Place on a parchment-lined baking sheet.
Mix together remaining egg and milk to make egg wash. Brush tops of scones with egg wash. Bake for 20 to 30 minutes or until golden brown.
In a food processor, blend cream cheese and cranberry sauce. Chill in refrigerator until ready to serve. Pipe onto scones or serve alongside.