I made these scones for a friend who loves cheese and garlic. As many reviewers suggested, I upped the butter to 6T, used 1/3C cheese instead of 1/4C and used 2/3C of milk. I had no idea what a 3/4 pinch of salt was, so I used 1/8 tsp. I also used 1 garlic clove. I've made other scones and the baking temp was 350, so I used that. It was too low - it took forever to bake them, so I would suggest a 375 or even 400 degree oven. (Maybe it makes a difference that I have a gas stove??) I also used my Bosch bread maker to mix it - that way I wouldn't be handling it much and warming up the dough too much. Worked great. Now, I asked my friend to rate these. She said that she gives it a 5 out of 5. Her suggestions were to use 2 cloves instead of 1 (she couldn't pick up the garlic flavor, she thought it was onion) and maybe use a heaping 1/8 tsp of salt. Other than that, she thought it was great and definitely wants to make more of these. She does not over indulge in food, but even she had a hard time staying out of them. Thanks for this keeper recipe.
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.
THREE CHEESE SCONES
2 cups of flour
1 tbs baking powder
¼ tsp baking soda
2 tsp salt
½ cup of cold butter
2 cold eggs (whisked)
½ cup of buttermilk
½ cup freshly grated Gouda cheese
¼ cup of shredded sharp cheddar cheese
½ cup of freshly grated Monterrey Jack Cheese (or Asiago)
1 egg white + 2 tsp of water for eggwash
2 tbs minced fresh dill weed for topping
Sift the flour, baking powder, baking soda and salt into the bowl of an electric mixer.
Chop the cold butter into small slices and add to the dry ingredients. Mix the dry ingredients and butter until it looks like coarse crumbs.
In a small bowl, whisk the eggs and buttermilk together. Add the egg mixture to the flour mixture while mixing on low speed. Add the cheeses and keep mixing until just combined.
Take the dough out onto a lightly floured surface. Knead the dough a few times (15-20 seconds), until smooth.
Pat the dough into a circle that is about ½ inch thick.
Preheat the oven to 400 and line a cookie sheet with parchment paper.
Using a round cookie cutter shape (about 2 inch size), cut out the scone circles. (Don't waste the remaining dough, reshape and cut out more scones.)
Whisk the egg white and water for the eggwash. Brush the scones lightly and sprinkle with some dill weed.