These warm and cheesy scones make an unexpected and welcome addition to any meal. Ideally suited for an Easter buffet.
Why try? A perfect accompaniment to any meal, these scones are full of flavor. Try them with dinner and maybe even breakfast.
Foodie Byte: This recipe can be a base for any flavor of savory scones. Replace the cheddar and chives with your favorite flavor combination.
This recipe is part of our Potluck Easter Buffet. Click here to check out the full menu.
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- 3 cups all purpose flour plus additional for rolling
- 3 tablespoons granulated sugar
- ½ teaspoon black pepper
- 1½ teaspoons kosher salt
- 1 tablespoon baking powder
- 1 cup cold unsalted butter, ¼" cubes
- 1 large egg
- 1 large egg yolk
- 1/2 cup whole milk
- 1/2 cup heavy cream plus additional for brushing
- 1 cup aged cheddar cheese, shredded
- Preheat oven to 400°F.
- Add dry ingredients to food processor.
- Pulse cold butter into dry ingredients to form pea size crumbs.
- Pulse in egg and egg yolk. Approximately two pulses.
- Pulse in milk and heavy cream. Approximately three to four pulses.
- Pulse in cheddar cheese and chives. Approximately two pulses.
- Flour a clean counter space and your hands. Empty dough from food processor onto floured surface. Knead dough a few times using the heel of your hands. Approximately 10 times.Using a floured rolling pin, roll dough to 1/4 inch thick. This should form a round disk that is 10-12 inches wide.
- Use a round cookie or biscuit cutter to cut scones. Place scones onto a baking pan lined with parchment paper. Brush the top of the scones with reserved cream.
- Bake for 20-25 minutes until light golden.