1 oz sun dried tomatoes, chopped (if using the jarred sun dried tomatoes pat off the excess oil)
2 oz goat cheese, crumbled and chilled
1 egg and a little water for an egg wash
Preheat oven to 425F and line a baking sheet with a silpat liner or parchement paper.
In a large bowl add the flour and mix in the chilled butter. You want to rub the butter into the flour with your fingertips. Do this for about 5 minutes or so, so that the mixture looks like bread crumbs and there are no more large chunks of butter.
In a small bowl add milk, cream and egg, whisk to combine. Add this mixture to the dry mixture, mix until just combined. Fold in the chives and sun dried tomatoes. Then fold in goat cheese, knead the mixture into a disc about 3/4 inch thick. You can cut them into triangles or you can use a cookie cutter/ biscuit cutter. I used a 2 inch round cutter and made 13 scones.
Place scones on baking sheet, 9 at a time.
In a small bowl mix together the egg and a little water. Using a pastry brush, brush each scone with the egg wash.
Bake scones for 12-14 minutes, turning the tray around after 8 minutes.
Let cool for 5 minutes on tray and then store in an airtight container for up to 5 days.