These were really really good. I used 1/2 whole wheat and half white flour, adding 1.5 tbsp baking powder per cup to make it self-rising. I subbed a romano and asiago blend for the cheese, and added some chopped fresh herbs along with the garlic. (I chopped the garlic, some fresh rosemary, basil, parsley and flaked red chilis, and cooked them in some olive oil for about a minute in the mike to take some of the bite out of the garlic. This allowed me to use a lot more, but keep the mellow yummy garlic flavour instead of the harsh raw garlic flavour.) Oh -and I didn't knead or roll these -too sticky. I wet my hands and rolled them gently into balls, flattening them on the greased cookie sheet. My parents couldn't stop eating these -best hot, and I served with chunky tomato potato soup from this site.
The reason why I chose to make this recipe is because it's lower in fat (butter) than the other scone recipes. THe dough is sticky, which I think gave the scones a light consistency after they're baked. I baked mine in a round pan and had no problem shaping the dough.. very delicious and not greasy at all..yum.
Savory Cheddar Herb Scones
Prep Time: 25 minutes
Cook Time: 14 minutes
1 + 3/4 cups self-raising flour (like King Arthur)
1 /2 teaspoon salt
1/8 teaspoon black pepper
4 tablespoons cold butter, cubed
2/3 cup shredded aged cheddar cheese
1 - 2 teaspoons fresh chopped thyme leaves (or another herb like sage)
1 large egg, beaten
1/2 cup buttermilk (like Saco )
2 teaspoons Dijon mustard
Heat the oven to 425 degrees F. Line a large baking sheet with a silpat or parchment paper.
Whisk the flour, salt and black pepper together in a large bowl.
Use a pastry blender to work in the butter until the mixture is crumbly with pea sized crumbs.
Stir in almost all the cheese (leaving a little for sprinkling on top) and the thyme.
In a separate bowl whisk the egg, buttermilk and mustard together. Remove a tablespoon of it and set aside to brush over the tops.
Make a well in middle of the flour mix and pour in the buttermilk mixture. Stir until the mixture forms a soft, spongy dough.
Turn out onto a lightly floured surface and knead briefly until smooth. Roll out to a 3 cm-thick square.
Cut into quarters then cut each quarter diagonally to make 8 triangles.
Place them on the prepared pan and brush the tops with the buttermilk mixture you set aside then sprinkle with the remaining cheese.
Bake for 12-14 minutes until they are well risen, golden and sound hollow when tapped on the bottom. They are good eaten warm or at room temperature or split and toasted with butter.