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Herb-Cheddar Scones
Credit:
Yuki Sugiura
Recipe Summary
prep: 25 mins
total: 50 mins
Yield: Makes 10
Ingredients
Ingredient Checklist
2 cups unbleached all-purpose flour, plus more for dusting
2 teaspoons baking powder
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground pepper
1 stick cold unsalted butter, cut into 1/2-inch pieces
1/2 cup heavy cream, plus more for brushing
2 large eggs
4 ounces sharp cheddar, shredded (1 cup)
1/2 cup thinly sliced scallions (from 4 to 6), plus more for sprinkling
2 tablespoons fresh dill sprigs, plus more for sprinkling
Gallery
Herb-Cheddar Scones
Credit:
Yuki Sugiura
Recipe Summary
prep: 25 mins
total: 50 mins
Yield: Makes 10
Gallery
Herb-Cheddar Scones
Credit:
Yuki Sugiura
Herb-Cheddar Scones
Credit:
Yuki Sugiura
Herb-Cheddar Scones
Recipe Summary
prep: 25 mins
total: 50 mins
Yield: Makes 10
Recipe Summary
prep: 25 mins
total: 50 mins
Yield: Makes 10
prep: 25 mins
total: 50 mins
prep:
25 mins
total:
50 mins
Yield: Makes 10
Makes 10
Ingredients
Ingredients
- 2 cups unbleached all-purpose flour, plus more for dusting
- 2 teaspoons baking powder
- 1 1/2 teaspoons kosher salt
- 1/4 teaspoon freshly ground pepper
- 1 stick cold unsalted butter, cut into 1/2-inch pieces
- 1/2 cup heavy cream, plus more for brushing
- 2 large eggs
- 4 ounces sharp cheddar, shredded (1 cup)
- 1/2 cup thinly sliced scallions (from 4 to 6), plus more for sprinkling
- 2 tablespoons fresh dill sprigs, plus more for sprinkling
Directions
Preheat oven to 425 degrees. Line a baking sheet with parchment. In a large bowl, whisk together flour, baking powder, salt, and pepper. Toss butter in flour mixture to evenly coat, then press between your fingers until mixture has the texture of coarse meal, with a few pea-size pieces remaining. In another bowl, whisk together cream and eggs.
Make a well in flour mixture; add egg mixture, cheddar, scallions, and dill. Stir together with a fork until dough begins to form but mixture is still crumbly. Turn out onto a lightly floured surface; knead just to combine (do not overwork). Pat out 1/2 inch thick. With a floured 2 3/4-inch biscuit cutter, cut out rounds, as closely together as possible; place on prepared sheet. Gather scraps; pat out again and repeat.
Brush tops with cream; sprinkle with more dill and scallions. Bake, rotating sheet halfway through, until golden brown, 23 to 25 minutes. Let cool completely.
Reviews
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Reviews
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Add Rating & Review
All Reviews for Herb-Cheddar Scones
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Reviews:
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All Reviews for Herb-Cheddar Scones
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
