In case you’re new here, I LOVE to make scones! Maybe it’s because I get to use my hands. Despite what your mother told you, playing with your food can be fun!
Typically, I go for the sweet variety; but, these fancy biscuits can also make amazing savory bites!
I created two different varieties- cheddar/pecan and cheddar/rosemary; but, truly, all three flavors would go together beautifully!
Scone Tips: If the dough feels too dry, add a bit more liquid.
If the dough is very sticky, add more flour and place in the fridge or freezer for additional time before baking.
Oh- and touch the dough as little as possible. Warm hands = melted butter.
45 minutes
Cheddar Scones
Ingredients
- 1 stick butter, frozen
- 2 c. flour
- 2 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1 egg
- 1/2 c. milk, buttermilk, or cream
- 1 c. cheddar cheese, shredded & chopped
- 1/2 c. pecans, chopped
- Optional: 1-2 Tbsp. dried rosemary
Instructions
- Place butter in the freezer the night before OR grate or cut butter into small pieces and then place in the freezer for 15+ minutes. In a large mixing bowl, whisk the flours, baking powder, and salt. I used 1/2 c. all-purpose flour, 1 c. oat flour, 1/4 c. almond flour, and 1/4 c. cassava flour. Then, grate the butter into the flour mixture. Use your hands or a pastry blender to mix until coarse crumbles are formed.
- In a small bowl, whisk the egg and milk. Pour it over the flour mixture and mix carefully with a spatula. Next, fold in the cheddar cheese, pecans, and/or rosemary. Then, split the dough in half. Work the dough with floured hands and surface. Press dough into 2 discs. Then, place in the freezer for 10+ minutes.
- Preheat the oven to 400 degrees. Next, cut dough into equal wedges with a sharp knife or use cookie cutters. Place 1-2 inches apart on a greased or lined baking sheet. Sprinkle with salt.
- Next, bake for 14-18 minutes or until lightly golden brown. Remove from the oven and allow to cool for a few minutes.