Cheddar and Parmesan Cheese Scones


I find that savory scones are always great for breakfast or an afternoon snack. It’s a nice change from the sweet scones which can often be overpowering in their sweetness early in the morning.

These scones are simple to throw together, and quick to bake, although the original recipe recommends cooling them completely for 1-2 hours for full flavor to develop. (My results below suggest otherwise.)

Yield: 12 small scones
Prep time: 10 minutes
Cook time: 12-15 minutes
Cooling time: at least 15 minutes

Ingredients:

1-1/2 cups all purpose flour
1-1/2 tsp cream of tartar
1/2 tsp baking soda
1 tsp ground dry mustard
1/2 tsp salt
1/2 tsp paprika
4 tbsp unsalted butter, chilled and chopped
1 cup shredded cheese, plus extra for sprinkling
2 tbsp Parmesan cheese, shaved
1 lg egg
1/2 cup milk

Topping:
3 tbsp buttermilk (or milk)
1/3 cup shredded cheddar

Instructions:

1) Preheat the oven to 400°F. Combine the dry ingredients: flour, cream of tartar, baking soda, dry mustard, paprika, and salt. Whisk to mix.

2) Add the butter and work in with your fingertips (or a pastry blender) until the mixture resembles fine granules.

3) Add cheeses and toss with a wooden spoon to mix. Break up any clumps of cheese.

4) In a small bowl or measuring cup, add the egg to the milk and mix with a fork until homogenized.

5) Add the liquid to the dry mixture and stir with a wooden spoon to combine.

6) Turn out onto a floured countertop and split dough into two equal pieces. Knead each piece a few times to bring the dough together. Flatten each into a circle about 6- to 8-inches in diameter. Cut each round into sixths.

7) Place on a parchment-lined baking sheet about an inch or two apart from each other. Brush with buttermilk (or milk) and sprinkle with cheddar (or Parmesan) cheese.

8) Bake at 400°F for 12-15 minutes until light golden and the cheese starts to crisp on top.

9) Remove to a towel-lined cooling rack and place a second towel over top. Allow to cool completely for best flavor.

*Recipe adapted from Peggy’s Cheese Scones from “Biscuits and Scones” by Elizabeth Alston

The Process:

Measure out the ingredients.
Measure out the ingredients.
Whisk together the dry ingredients.
Whisk together the dry ingredients.
Add the butter and work in until it resembles coarse sand.
Add the butter and work in until it resembles fine granules.
Add the cheeses to the dry ingredients.
Add the cheeses to the dry ingredients.
Stir the cheese in with a wooden spoon, breaking up any clumps.
Stir the cheese in with a wooden spoon, breaking up any clumps.
Mix the milk and egg with a spoon.
Mix the milk and egg with a fork.
Stir with a wooden spoon until mixed.
Stir with a wooden spoon until mixed.
Split the dough in half when you turn it out onto a floured countertop.
Split the dough in half when you turn it out onto a floured countertop.
Give each half a few kneads until the dough is smooth.
Give each half a few kneads until the dough is smooth.
Flatten each half into a round and cut into six triangles.
Flatten each half into a round and cut into six triangles.
Brush with buttermilk (or milk).
Brush with buttermilk (or milk).
Sprinkle with a pinch of cheese.
Sprinkle with a pinch of cheese.
Remove from oven to a towel-lined cooling rack.
Remove from oven to a towel-lined cooling rack.
To cool these scones, place on a towel-lined wire rack and cover with a second towel.
To cool these scones, place on a towel-lined wire rack and cover with a second towel.

Results:

This was the second recipe from this cookbook that I was rather disappointed in. It, also, was rather bland, despite my addition of some paprika. (I clearly erred on the side of caution this time and didn’t add enough to taste.)

I think they would have been much better with a very sharp cheddar instead of medium cheddar (I used Tillamook), and perhaps with more Parmesan. I’ve made recipes very similar to this in the past, and I much preferred those in taste.

Regardless, these would accompany a large bowl of chili well, or even a salad.

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