Mini Cheddar Scones

Okay, these are a splurge (just look at the amount of butter)! But they are truly amazing and worth every calorie. Of course, after writing that, I had to try and figure out the calorie count. It's actually not that bad at about 90 calories each. Just don't eat five in a row – trust me, that will be challenging!

Serve them with any smooth veggie soup, winter stew or chili. They are puffy, cheesy and buttery. In one word: yummy!

Makes 32 mini scones

• 2 3/4 cups all-purpose flour / 300 g de farine
• 2 tablespoons sugar / 2 cuillères à soupe de sucre (25 g)
• 2 teaspoons baking powder / 2 cuillères à café de levure (chimique)
• 1 teaspoon salt / 1 cuillère à café de sel
• 1/4 teaspoon baking soda / une pincée de bicarbonate de soude (en pharmacie)
• 10 tablespoons unsalted butter, cold, cubed / 140 g de beurre, froid et coupés en petits dés
• 1 cup shredded cheddar / 75 g de cheddar rapé
• 1 cup buttermilk / 250 ml de babeurre ou lait ribot (à défaut, ajouter 1 cuillère à soupe de jus de citron ou de vinaigre blanc à 240 ml de lait, remuer puis laisser reposer 5 minutes avant d'utiliser)
• 2 tablespoons water / 2 cuillères à soupe d'eau (30 ml)
• 1 egg, blended with 1 tablespoon water / 1 oeuf, battu et mélangé à 1 cuillère à soupe d'eau

Preheat oven to 375F/190C, line two baking sheets with parchment paper.

Combine dry ingredients in food processor bowl. Add butter and pulse a few times. Transfer to a bowl. Stir in cheddar, then add buttermilk and water. Knead by hand, gently, until just blended. Turn dough out on a lightly floured work surface and pat into an 8-inch square. Cut into 16 2-inch squares, then cut each square into 2 triangles. Arrange mini scones on baking sheets, leaving about 1 inch in between. Brush each top with egg-water mixture and bake for 25 minutes, until golden. Enjoy!