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.
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.
Equally great with bacon and eggs too.
- 1 + ¾ cups self-raising flour (like King Arthur)
- 1 /2 teaspoon salt
- ⅛ teaspoon black pepper
- 4 tablespoons cold butter, cubed
- ⅔ cup shredded aged cheddar cheese
- 1 - 2 teaspoons fresh chopped thyme leaves (or another herb like sage)
- 1 large egg, beaten
- ½ cup buttermilk (like Saco )
- 2 teaspoons Dijon mustard
- Heat the oven to 425 degrees F. Line a large baking sheet with a
silpator 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 crumbs.
- 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 the 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.
them onthe 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.
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