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1
Preheat oven to 425F Butter a heavy baking sheet or line it with parchment paper, and set it aside.
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2
In a large bowl, whisk together the flour, salt, baking powder, and sugar (and mustard powder, if using).
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3
Cut in the cream cheese until coarsely blended and crumbly.
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4
Fold in the cheddar cheese and the chives (or green onions), stirring gently just until evenly distributed.
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5
Add one cup of cream, combine until just blended.
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6
Transfer dough to a well-floured work surface.
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7
Pat and shape the dough into a smooth round 7 to 8-inch disk, about 3/4 to 1-inch thick.
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8
Dip a sharp knife in flour and carefully cut the disk into 8 neat wedges.
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9
Carefully place them 1-inch apart on a greased or parchment lined heavy baking sheet.
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10
Using a pastry brush, brush tops with a little cream (this will help brown them).
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11
Bake in preheated 425F oven for 20 to 25 minutes, until outside is golden and the centers are fully baked.
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12
Remove to wire racks and cool slightly.
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13
Serve scones warm, with butter or cream cheese on them.
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14
They also make great little tea sandwiches; split them in half and fill with thinly sliced smoked turkey or ham.
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15
Store in an airtight container in the fridge, or freeze them.
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16
Scones freeze beautifully!
