Cream Cheese Scones with Green Onions

Source: here
Special thanks to farmgirlfare

2½ to 3 cups organic all-purpose flour
*I added 2 tbsp of sugar(You could add a 1/2 cup of sugar if you want)

1 Tablespoon + 2 teaspoons baking powder (make sure it's fresh!)

1 1/2 teaspoons salt (*I might change it to only 1/2 tsp.)

4 ounces cream cheese (or Neufchatel cheese), softened in the microwave 15 to 30 seconds (you want it very soft)

4 ounces (about 2 cups) finely shredded sharp cheddar cheese (I like extra-sharp)

1/2 cup (about 7/8 ounce) chopped fresh chives

1 cup organic whole milk or half and half

1 large egg

Optional egg glaze:

Beat 1 egg and 2 Tablespoons organic milk (or half and half) well with a fork

1. Heat the oven to 400°.

2. Combine 2½ cups of the flour, the baking powder, and salt in a large bowl.

3. Add the cream cheese and cheddar cheese and toss gently with a fork until combined.

4. Add the chives and toss gently with a fork until combined.

5. In a small bowl or large measuring cup, beat the milk (or half and half) and egg with a fork until well combined, then gently fold it into the dry ingredients, mixing lightly with a rubber spatula just until a soft dough forms. Add up to 1/2 cup additional flour if the dough is too sticky.

6. Divide the dough in half. On a floured surface, gently pat each half into a circle that is 1-inch thick and about 6 inches across. (To make 8 larger scones, don't divide the dough, just pat it all into a 1-inch thick circle.)

With a sharp knife (I use a large serrated knife dipped in flour), cut the circles into 6 wedges each. Place the scones on a heavy duty baking sheet lined with unbleached parchment paper.

7. Brush the tops and sides of the scones with the egg glaze if desired (I use a silicone pastry brush). Bake for 20 minutes (25 minutes for larger scones), or until golden brown. Cool on a wire rack. Serve warm, or cool completely and refrigerate or freeze in a heavy zipper bag or airtight container.