There is quite a longstanding debate over what is a scone versus a biscuit. There are a variety of thoughts, many related to ingredients (scones use a heavier cream rather than the lighter buttermilk often found in biscuits), or the serving approach (scones are served with tea, biscuits with gravy). My preferred position on the subject was that of an ex-pat American living in Scotland who suggested they are one and the same. Another argument that I am prepared to accept is simply savoury versus sweet. But there are many restaurants that offer Goat's Cheese and Chive Scones. So maybe it's just a hoity-toity thing ... scone definitely sounds fancier than biscuit. I don't care too much either way, so long as it tastes good!
2 cups flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp pepper
90 g butter, chilled
1/3 cup heavy cream
1/3 cup milk
2 Tbsp chopped chives
2 oz goat cheese chevre, crumbled
2.5 oz goat cheese feta, crumbled
Mix flour, baking powder, baking soda, salt and pepper in a bowl. Cut the butter into chunks and blend in, using fingers or pastry cutter, until pea-size balls form. Make a well and add in cream, milk, chives and both cheeses. Stir lightly with a fork until mixture begins to come together. Don't work the dough too much or it will toughen the end result. The dough might still seem a bit dry at this point.
Place on lightly floured surface and knead just enough to form a ball. Pat (or roll - I prefer to use my hands) down to about 1 to 1.5 inch thickness. If you want to cut them into triangles, form a circle, then cut into slices.
Otherwise, if using a round biscuit cutter as I used, the shape doesn't really matter. Stamp out circles and place on a parchment-lined tray. Put in fridge for about 20-30 minutes. Set oven to 375 degrees F. Just before baking, brush tops with heavy cream. Bake 15 minutes or until golden brown.