Measure and mix the flour, sugar, baking powder, baking soda, salt, chives and cheddar cheese. Add the butter or margarine. Using a pastry blender or two knives, cut in the butter until the mixture resembles course crumbs.

Lightly beat the egg with the buttermilk.

Pour in the egg/buttermilk mixture and stir with a fork until the mixture comes together.

Turn out onto a floured board and with floured hands knead the dough 5 or 6 times.

Place the rounded dough onto a greased baking sheet and, using a floured hand, press the dough out into a circle about 8 inches in diameter.

Using a large floured knife, cut into 8 pie-shaped segments.

Bake at 425 ° for about 15 minutes or until golden brown.

Serve warm with fresh butter and enjoy!

*If you don't have buttermilk on hand, add 1 1/2 teaspoons of lemon juice to a measuring cup and then fill with milk to the 2/3 mark. Let it set while you are preparing the other ingredients. The lemon juice will turn the milk into a buttermilk substitute that is just a good as the real thing. This recipe furnished by the innkeepers at Gasconade Getaway.

Formatted and Busted by Carriej999@Aol. Com 2/28/98