These moist, cheesy, savory scones are a tasty grab-and-go breakfast, or serve them alongside a hot bowl of soup or stew at suppertime. For an extra-hearty scone, mix in up to a half pound of bacon, cooked and crumbled, along with the cheese and chives.
Preheat the oven to 425°F. Lightly grease a baking sheet, or line it with parchment.
Whisk together the flours, baking powder, and salt in a large mixing bowl.
Work in the butter until crumbly and just a few pea-sized pieces of butter remain.
Toss in the cheese and chives until evenly distributed.
Whisk together the egg and milk then stir gently into the dry mixture just until the dough is evenly moistened, adding a tablespoon additional milk if necessary; the dough should be stiff but scoop-able.
Drop the scones by the 1/3-cupful (a scone and muffin scoop works well here) onto the prepared pan leaving 2" of space between each scone.
Brush the tops of the scones with milk, sprinkle them with extra cheddar and bake for 20 to 24 minutes, until they golden brown.
Remove the scones from the oven and transfer to a rack to cool.
Serve warm or at room temperature.
