So I know what you are asking – where have you been? I respond: working 12 hour days, weekends, goodbye parties and oh ya, a week in Hawaii (that’s not so hard, eh?!). However, where I have not been is blogging or in the kitchen. And I’ve missed it, so so much. But, I am back and ready for the biggest baking/cooking season of all – Christmas – which is also my favourite time of year. I’ve already been over on Pinterest bookmarking more recipes than I can make (let alone eat!), and I’ve already got one baking day booked with a girlfriend and I can’t wait.
Anyways, back to the recipe. This month’s What’s Baking theme was “Savoury Treats”. I love savoury – popcorn, chips, french fries etc., but when it came to choosing a recipe for What’s Baking “Savoury”, I was stumped. I mulled over it for weeks, and then I finally came-up with an idea – SCONES! They are definitely a treat, I don’t make them that often at home, but they were perfect. They also really remind me of my Dad, as we share a passion for coffee and frequently had coffee dates downtown Vancouver when he was working on my condo, and they often included scones as a treat. I know he will love these, and I can’t wait to make these for him over the holidays.
These scones make the perfect savoury breakfast, but they are even better for lunch with a nice bowl of wintery-soup (I have a great recipe coming tomorrow!). Aged cheddar definitely makes them more savoury, but I see no issue with using your favourite cheese – mild cheddar, Swiss, Gouda, Havarti – whatever your heart desires.
Aged Cheddar Scones
Yield: 12 scones small scones or 6 large
Prep Time: 15 minutes
Cook Time: 15 – 20 minutes
- 2½ cups all-purpose flour
- ½ cup sugar
- 1 TBSP baking powder
- ½ tsp. salt
- 6 TBSP cold unsalted butter, cut into small pieces
- 2 cups + 2 TBSP Aged Cheddar cheese, grated coarsely
- 1 large egg
- 1 large egg yolk
- 1 cup cream (I use 18%)
Preheat the oven to 400˚ F. Line a baking sheet with parchment paper or a silicon baking mat.
Using a KitchenAid standmixer or by hand, combine the flour, ½ cup of sugar, baking powder and salt. Mix briefly to blend. Add in the cold butter pieces and mix on medium-high speed until the mixture resembles coarse meal and the butter pieces are no larger than peas.
Stir the cheese into the flour-butter mixture.
In another small bowl or a liquid measuring cup, combine the egg, egg yolk and heavy cream; whisk to blend. Add the liquid ingredients to the standmixer with the dry ingredients and stir gently with over low speed, just until all the dry ingredients are moistened. Knead gently to be sure the dough is evenly mixed, being careful not to overwork the dough.
There are many ways to shape scones, so do as you please. I use my hands and simply scoop up some of the dough, place it onto the cookie sheet, and pat down gently to create 1-inch thick rounds. Repeat with the remaining dough, placing the rounds 2-3 inches apart on the baking sheet.* Top each scone with a teaspoon or so of grated cheddar cheese.
Bake in the preheated oven until light golden brown, about 15-20 minutes. Remove immediately and enjoy. Or, place in an air-tight container for enjoyment later. If you are having them the next day, I enjoy toasting theme for a minute or two, just to get them crispy again.
Recipe Adapted from Annie’s Eats
*ANNIE’S NOTE RE: FREEZING: To freeze before baking, flash freeze at the point above where you see the ” * “. Place the baking sheet with the shaped scones into the freezer and chill until frozen. Transfer to a freezer-safe plastic bag and store until ready to bake. If baking from the freezer, add approximately 5 minutes to the original baking time.