Delicious Savory Herb Cheese Scones (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
250 g all-purpose flour
02 -
1 tablespoon baking powder
03 -
0.5 teaspoon baking soda
04 -
1 teaspoon fine sea salt
05 -
0.25 teaspoon freshly ground black pepper
→ Herbs and Cheese
06 -
1 tablespoon fresh rosemary, finely chopped
07 -
1 tablespoon fresh thyme, finely chopped
08 -
100 g sharp cheddar cheese, shredded
→ Wet Ingredients
09 -
115 g unsalted butter, cold and cubed
10 -
180 ml buttermilk
→ Finishing Touch
11 -
1 large egg, beaten for egg wash
# Instructions:
01 -
Preheat the oven to 200°C and line a baking sheet with parchment paper.
02 -
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and black pepper until thoroughly blended.
03 -
Stir in the chopped rosemary, thyme, and shredded cheddar cheese to the dry mixture, mixing gently to distribute evenly.
04 -
Add the cold, cubed butter to the bowl. Using a pastry cutter or fingertips, blend until the mixture resembles coarse crumbs, leaving small visible pieces of butter.
05 -
Pour in the buttermilk and mix just until a slightly sticky dough forms. If the dough is overly wet, incorporate a touch more flour.
06 -
Transfer dough onto a lightly floured surface. Gently knead 1–2 times, then pat into a circle approximately 2.5 cm thick. Cut into 8 wedges or use a biscuit cutter for round portions.
07 -
Arrange portions on the prepared baking tray and lightly brush tops with beaten egg.
08 -
Bake in the preheated oven for 15–20 minutes until golden and puffed.
09 -
Remove from oven, transfer to a wire rack, and serve warm.
# Notes:
01 -
For extra flaky results, handle the dough as little as possible and keep the butter cold until baking.