Thursday, February 6, 2014

Cheddar Scones


I'm proud to say that over the past year I've mastered the scone technique. What's not to love about a buttery, biscuit-like pastry filled with sweet or savory ingredients? My family loves my cinnamon raisin scones so I wanted to try a savory version that could go beyond breakfast and coffee breaks.

These cheddar scones (pictured here with butternut squash soup) are a burst of cheesy, savory flavor. Yes, you can enjoy them with your breakfast, but they're even more fun when they show up in the bread basket for lunch or dinner.

I encourage you to make double batch and freeze the cut, yet unbaked scones so you can bake them fresh as needed. They're like a cheddar biscuit, only fancier. Enjoy!

Cheddar Scones
yield: about 16 small scones

3 cups all-purpose flour
5 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon garlic powder
1 teaspoon coarse ground black pepper
2 sticks (1/2 pound) butter (I use salted butter), cubed
1 egg
3/4 cup buttermilk
1 cup shredded sharp cheddar cheese (I love Cabot)
1 additional egg for egg wash

In the bowl of a food processor, combine flour, baking powder, salt, garlic powder, pepper and butter. Pulse until butter is pea-sized and mixture has a sandy texture. If you don't have a food processor, place these ingredients in a bowl and combine using a pastry cutter or two forks.

Pour flour mixture into a large bowl. Mix in shredded cheddar.

In a small bowl, whisk together one egg and buttermilk. Stir wet mixture into flour mixture. Mixture will be crumbly. Knead gently with your hands. Pour onto parchment paper (or an oven-safe silicone mat). Roll into a rectangle about 1/2 inch thick. Place in refrigerator for at least 30 minutes to chill dough.

Preheat oven to 400 degrees.

Cut dough into 16 small triangles. [At this point you can flash-freeze the scones and bake them at a later date.] Place on a baking sheet leaving 1 inch between scones. Whip one egg and brush egg on top of unbaked scones. Bake scones for 15 minutes or until golden brown. Serve warm or at room temperature.

2 comments:

  1. They look beautiful, I can't believe I've never thought to make a savory scone, and then you added cheddar and it's over!! :)

    ReplyDelete
  2. I love scones, these cheddar scones sound amazing :) wonderful recipe!

    ReplyDelete

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