Savory Cheddar Herb Scones
Savory Cheddar Herb Scones
This dish has the holy trio of savory scone must-haves: perfect flakiness, folds of butter and lots of cheese. With this accessible recipe, you can whip up these bakery-quality scones in under an hour. Grab a scone for a quick breakfast on-the-go or enjoy one with a steaming bowl of soup for dinner on a chilly night.Recipe courtesy of West of the Loop
Prep Time
30
minutes
Cook Time
15
minutes
Servings
8
servings
Total time: 45 minutes
Ingredients
- 2 cup all-purpose flour
- 2 tablespoon sugar
- 1 teaspoon salt
- 2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 cup buttermilk
- 1 egg
- 4 ounce butter, frozen
- 4 ounce extra-sharp cheddar, grated
- 1/4 cup finely chopped herbs, such as chives or dill
- 1 tablespoon milk
- 1 tablespoon cream
- flaky sea salt for finishing
Directions
- Whisk together the flour, sugar, salt, baking powder and soda in a large bowl.
- Chill while you prepare the remaining ingredients.
- Beat the buttermilk and egg together and set aside.
- Grate the frozen butter on the side of the box grater with the largest holes.
- Add the grated butter to the dry ingredients and, using your fingers, work in the butter until the mixture comes together and resembles gravel or coarse crumbs.
- Add the wet ingredients and stir with a fork.
- Add the cheese and herbs and stir to combine.
- Gather the dough with your hands and knead just until combined.
- Turn the dough out onto a floured board and pat into a rectangle.
- Fold the dough in half.
- Turn and pat into a rectangle again.
- Fold in half again.
- Pat or roll dough into an 8-inch circle and cut into 8 wedges.
- Place the wedges on a baking sheet lined with parchment paper and chill scones for at least 15 minutes.
- Preheat oven to 425 and beat together the milk and cream.
- Brush the tops of the chilled scones with the milk-cream mixture and sprinkle with flaky sea salt.
- Bake until golden brown, approximately 20 minutes.
- Cool on a wire rack.