Studded with Parmesan and Cheddar cheeses as well as three dried herbs, these rich, savoury scones are best accompanied by spreadable goat cheese and pepper jelly.
Cheese Scones
Makes approximately 13
Ingredients
- 4 cups self-raising flour
- 2½ ounces finely grated Parmesan cheese (½ cup plus 2 tablespoons)
- ½ teaspoon baking powder
- ½ teaspoon dried chives
- ¼ teaspoon dried dill
- ¼ teaspoon dried parsley
- ½ cup grated cold unsalted European-style butter
- 2½ ounces shredded sharp Cheddar cheese (½ cup plus 2 tablespoons)
- ¾ cup cold whole buttermilk
- ¼ cup cold water
- 3 large eggs, divided
Instructions
- Preheat oven to 375°F. Line a rimmed baking sheet with parchment paper.
- Into a large bowl, sift together flour, Parmesan cheese, baking powder, chives, dill, and parsley. Using fingers, rub butter into flour mixture until it resembles fine bread crumbs. Stir in Cheddar cheese. Create a well in the centre of flour mixture.
- In a medium bowl, whisk together buttermilk, ¼ cup water, and 2 eggs until well combined. Add to well in flour mixture and gently mix together with a fork or hands until a dough forms.
- Turn dough out onto a lightly floured surface, and knead gently until smooth by patting dough and folding it in half 4 to 5 times. Using a rolling pin, roll out dough to a ¾-inch thickness. Using a 2¼-inch round cutter dipped in flour, cut as many scones as possible from dough without twisting cutter, rerolling scraps once. Place scones, evenly spaced, on prepared baking sheet.
- In a small bowl, whisk remaining egg until no streaks remain. Brush tops of scones with egg.
- Bake scones until golden brown and puffed, approximately 14 minutes. Serve warm or at room temperature.
Notes
RECOMMENDED CONDIMENTS
Goat cheese drizzled with olive oil and sprinkled with dried dill
Pepper jelly
Goat cheese drizzled with olive oil and sprinkled with dried dill
Pepper jelly
