Cheddar Herb Scones
Ingredients
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon freshly ground black peper
- 1/2 cup 1 stick chilled unsalted butter, cut into small cubes
- 1 1/2 cups grated Cheddar cheese
- 1/2 cup chopped herbs, I used rosemary and basil.
- 3 cloves of garlic, minced.
- 3/4 to 1 1/2 cups buttermilk
- 1 large egg
- 2 tablespoons water
Instructions
- Preheat the oven to 400 degrees F
- Grate Cheese, chop herbs and mince garlic. Set aside
- In a large bowl, sift together the flour, baking powder, salt and pepper.
- Cut in the butter with two knives until the mixture is crumbly and with pea-sized bits of flour.
- Stir in the cheese, herbs and garlic until just blended.
- Add 3/4 cup of buttermilk. Mix just until the ingredients are incorporated. If dough is too dry to hold together, add the remaining buttermilk, 1 tablespoon at a time, until the dough can be formed into a ball. Stir as little as possible to ensure a light-textured scone.
- Place the dough on a lightly floured surface, and pat it into a ball. Using your hands, flatten it into a circle about 8 inches wide and a 1/2 inch thick.
- Whisk the egg and water together in a small bowl. Brush each wedge with the egg wash.
- Place the scones on an ungreased baking sheet, and bake for 18 to 20 minutes, or until golden brown and no longer sticky in the middle. Serve warm.
Nutrition Information:
Serving Size:
1 gramsAmount Per Serving: Unsaturated Fat: 0g