These not-too-sweet scones are delightful to serve with a meal or to enjoy on their own. Serve warm or at room temperature. They will keep on the counter for 2 days or in the freezer for several weeks.
- Preheat oven to 400°F. Line a cookie sheet with parchment paper.
- In a large bowl, whisk together flour blend, chives, baking powder, baking soda, and salt.
- Add butter to dry ingredients. Using your fingers or a pastry cutter, work butter into dry ingredients to create a coarse meal. Stir in chopped cranberries and cheese.
- Make a well in the middle of dry mixture. Break eggs into the well. Add honey and milk and mix together to form a soft, slightly sticky dough. Mix until dough comes together.
- Sprinkle 1 to 2 teaspoons flour blend onto a sheet of plastic wrap or parchment paper. Turn dough onto lightly-floured surface and shape into a round that is about 1 inch thick. Using a 1 ¾-inch biscuit cutter, cut as many rounds as possible from the dough and set about 1 inch apart on prepared cookie sheet. Press the remnants of dough together to form another round about 1 inch thick and cut more scones. Repeat until all the dough is used. (Comical note: if you don’t have a biscuit cutter, you can use a wine glass!)
- Brush scones lightly with egg wash. Place in preheated oven and bake 15 minutes or until bottoms are golden brown.
- Remove scones from oven and let cool slightly on a wire rack before serving or cool completely and store in an airtight container on the counter for up to 2 days or in the freezer for up to 6 weeks.