Savoury Scones

If I were a scone I would be a cheese scone, but isn't that obvious? My Mama loves all sorts of pastries and baked delights, so I thought I'd whip up some gruyere and chive scones for her last week.

Ingredients

2 ¾ cups whole wheat flour
4 teaspoons baking powder
2 teaspoons kosher salt
3 ounces shredded Gruyere cheese
9 tablespoons unsalted butter, cut into ½-inch dice and chilled
¼ cup chopped fresh chives/green onions
freshly ground black pepper
1 cup 1% milk

Directions
1. Preheat oven to 400 degrees.
2. Line a baking sheet with parchment paper. Set aside.
3. Add flour, baking powder, salt, and cheese to the bowl of a food processor. Pulse a few times to combine. and process on low to incorporate. Scatter chilled butter cubes over mixture and pulse several times, until the mixture resembles a coarse meal. You should still have visible flecks of butter.
4. Transfer flour and butter mixture to a large bowl. Stir in chives and several grinds of black pepper. 
5. Slowly drizzle the heavy cream over this mixture and you lift and stir with a fork until cream and dry ingredients are just combined.
6. Turn the dough out onto a work surface – it will be a bit dry and crumbly. Knead the dough gently until you can gather it into a ball. Pat the dough into a rectangle about ¾-inch thick. Using a sharp knife or pizza wheel, slice the dough into 1 ½ to 2-inch squares.
7. Place squares on prepared baking sheet. Bake for 18 to 22 minutes, until scones are firm to the touch and golden brown.

Yield: 20 to 25 mini scones