Cookingwithcocktailrings.com
In a large mixing bowl whisk together the flour, sugar, salt & baking powder.
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Use your hands or a pastry blender to incorporate the butter until the mixture is crumbly.
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Stir in the Sopressata, chives and cheeses.
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In another mixing bowl whisk together the eggs & buttermilk until combined. Stir the wet mixture into the dry mixture until combined & the mixture holds together.
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Preheat oven to 425ºF. Scrape dough onto a clean, lightly floured surface & cut it in half. Shape each half into a 6” circle (~¾” thick).
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Use a knife to cut each round into 6 equal wedges. Arrange on a parchment paper lined baking sheet so that there is ½” space between the scones.
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In a small bowl stir together butter, honey & hot sauce. Use a pastry brush to brush the top of the scones with the mixture.
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Bake the scones until they are golden brown (~20 min).
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Remove from oven & let cool. Serve warmed or at room temperature as is or with additional honey & butter.
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