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