Flaky, herb-infused scones filled with tiny pockets of cheddar cheese that melt in your mouth. The baking world’s answer to the savory scone which is similar to a biscuit, only fancier.
They’re soft, dense and buttery with a little crispiness to the outsides. They’re perfectly delicious eaten straight from the oven piping hot with pats of cold, salty butter melting into them alongside a soup or stew, frittata or salad.
They’re even good later after they’ve cooled off, lightly toasted with butter or cream cheese. They’re great with bacon and eggs too.
Flaky, herb-infused scones filled with tiny pockets of cheddar cheese that melt in your mouth. The baking world's answer to the savory scone which is similar to a biscuit, only fancier.
- Heat the oven to 425 degrees F. Line a large baking sheet with a silpat or parchment paper.
- Whisk the flour, salt and black pepper together in a large bowl.
- Use a pastry blender to work in the butter until the mixture is crumbly with pea sized crums.
- Stir in almost all the cheese (leaving a little for sprinkling on top) and the thyme.
- In a separate bowl whisk the egg, buttermilk and mustard together. Remove a tablespoon of it and set aside to brush over the tops.
- Make a well in middle of the flour mix and pour in the buttermilk mixture. Stir until the mixture forms a soft, spongy dough.
- Turn out onto a lightly floured surface and knead briefly until smooth. Roll out to a 3 cm-thick square.
- Cut into quarters then cut each quarter diagonally to make 8 triangles.
- Place them on the prepared pan and brush the tops with the buttermilk mixture you set aside then sprinkle with the remaining cheese.
- Bake for 12-14 minutes until they are well risen, golden and sound hollow when tapped on the bottom. They are good eaten warm or at room temperature or split and toasted with butter.
Adapted from Good Food
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