Cheese Scones
Eleanor Blake
Rich, cheesy scones
ingredients
- 3 cups unbleached flour
- 1/2 t. baking soda
- 1 1/2 t. baking powder
- 1 teaspoon kosher salt
- pinch of cayenne pepper (can omit)
- 2 T cornmeal
- 1/2 cup + 1 Tablespoon cold unsalted butter, cut in 1" cubes
- 1/2 pound sharp orange cheddar, cut into 1/2" cubes
- 1/2 c. cream
- 1 cup buttermilk
- 1 egg, beaten
directions
- 1
Preheat oven to 375. Line a baking sheet with parchment or a baking mat.
- 2
Sift first 4 ingredients together into the bowl of a large mixer.
- 3
To make with a stand mixer, add cornmeal to the ingredients already in the bowl. Add the butter cubes and cut in on low speed for 3-4 minutes, or until it is the size of small peas. Gently mix in the cheddar.
- 4
Make a well in the center of the bowl and add cream and buttermilk. Mix just until the ingredients come together, do not overbeat.
- 5
Turn dough out onto a floured surface and pat into a 6x9x1 1/2" rectangle. Divide the dough in half and cut each piece into 6 even triangles.
- 6
Place the scones of the baking sheet and brush the tops with the beaten egg.
- 7
Bake on the middle rack for about 30 minutes or until golden brown.
- 8
Remove from oven and cool on a rack.
notes
These freeze well.
Source: Eleanor Blake
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