Cheddar Herb Scones
Tender savory scones packed with sharp cheddar and fresh herbs with crisp golden edges
PRINT PINServings 8
INGREDIENTS
Dry
- 2 cups all purpose flour
- 1 tbsp baking powder
- 1 tsp granulated sugar
- 1 tsp kosher salt
- ½ tsp garlic powder
- ¼ tsp black pepper.
Fat and mix ins
- 6 tbsp unsalted butter cold and cubed
- 1 cup sharp cheddar cheese shredded plus 2 tbsp for topping
- 2 tbsp fresh chives finely chopped
- 1 tbsp fresh parsley finely chopped
- 1 tsp fresh thyme leaves.
Wet and finish
- ¾ cup buttermilk cold plus 1 tbsp for brushing
- 1 large egg cold
- flaky salt to taste.
INSTRUCTIONS
Prep
- Heat oven to 400 F and line a baking sheet with parchment
- whisk flour baking powder sugar salt garlic powder and pepper in a bowl
- cut in cold butter until pea size crumbs form
- stir in cheddar and herbs.
Shape and bake
- Whisk buttermilk and egg then add to dry mixture and fold just until a shaggy dough forms
- turn onto a lightly floured surface and gently press into a 1 inch thick round then cut into 8 wedges
- transfer to baking sheet and brush tops with buttermilk then sprinkle with extra cheddar and flaky salt
- bake until risen and deep golden 16 to 20 minutes then cool 10 minutes before serving.
Notes
1. Keep all ingredients cold for maximum flake. Do not overmix or the scones turn tough. Substitute heavy cream for buttermilk for a richer crumb. Swap herbs with dill rosemary or scallions. Freeze unbaked wedges and bake from frozen adding 3 to 5 minutes
Nutrition
Calories: 280kcal | Carbohydrates: 26g | Protein: 9g | Fat: 15g