We took these over to a friend's place to go with his red lentil soup. They went together extremely quickly and were very tasty despite the total lack of butter in the batter. The recipe is from Gourmet magazine via Epicurious. There are plenty of possible variations, using other herbs, or maybe some diced ham, prosciutto, or chorizo. I didn't bother brushing the tops of the scones with cream - I think that would work better with egg white if you wanted that shiny look on the tops.
3 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon sugar
2 teaspoons salt
1/2 cup finely chopped fresh chives
5 oz extra-sharp Cheddar, coarsely grated (1 1/2 cups)
2 cups heavy cream plus additional for brushing
Preheat oven to 400°F.
Whisk together flour, baking powder, sugar, and salt. Add chives and Cheddar, tossing to combine. Stir in cream with a fork until a sticky dough forms.
Turn dough out onto a lightly floured surface and knead 8 times with floured hands. Halve dough and form each half into a 7-inch round. Brush tops of rounds with additional cream and cut each into 8 wedges.
Arrange wedges about 1/2 inch apart on an ungreased large baking sheet and bake in middle of oven until golden brown, about 20 minutes. Cool on a rack.