Cheddar Scones

Scones! As in, actual scones. I made cheddar scones! Why, you ask? Because I read the words “they got engaged over cheddar scones” in a book and immediately rerouted my life to include cheddar scones. It only made sense.

Way back when, waaaaaay back when, when it was way back when (just kidding), I took a scone-making class in London. In NOTTING HILL, no less. Hugh and Julia style. It was an absolute dream, sitting in this elegant English woman’s refined (and very tiny!), beautifully decorated flat, sitting around her long white table and listening to her velvety Julie Andrews voice describe how to make the classic English scone.

This isn’t exactly that. It’s sort of that. But not quite. Are we still friends?

Let us peepeth.

So I’m not a baker. You know this. BUT, what I did do was look at other scone recipes, tweaked it (probably not a good idea), cut it way down, and added loads of cheese. And it worked. And I mildly screamed.

And beyond that, they’re delicious. Flaky, not dense, sort of biscuit-y, and cheeeeeeesy.

Okay, I’ll show you what I did.

Dry ingredients first (I do know that!) – flour, baking powder, Italian seasoning, salt, sugar. Whisky whisk. Then I cut up some cold butter into tiny chunks (like a pie crust!) and sort of pressed the chunks between my fingers until they became thin flakes. Like that. ^^^

Then I pressed the butter flakes into the flour mix and got it all crumbly like. Believe it or not, this is quite therapeutic for me. And I’m not a baker. You know this. But I love the idea of being a seasoned baker, adorned in my rustic dusty apron, in my ancient folklore kitchen, windows open and cartoon bluebirds flitting about, making pie crusts and biscuits and scones all the live long day.

You with me?

Then we just add the milk and egg (whisked together!), along with the grated cheddar cheese. So simple, just look at this.

Then we make a dough! It will be dry at first, then very wet, then just right. Knead it just a few times on a floured work surface (nothing too aggressive), then pat it into a circle, like that. ^^

Theeeen you can do one of two things in your life at this point.

a) You can divide it into four equal parts, which will yield some pretty giant, amazing, life-altering cheddar scones.

b) You can divide into eight smaller pieces! You’ll still get good sized scones, so do whatever gives you giddy pants.

Hello, lover.

UM, let me just tell you, when you press into them RIGHT at first, they might feel a little stiff. Just like baking bread. So give them five, and let the steam sort of relax the dough, and you’re so ready to inhale, it’s insane.

Savory, flavorful, cheddar-y, biscuit-y – it’s all there. I’m honestly holding back the all caps right now, because I want to scream with reckless abandon.

Look at that. You will cry. Speckled with Italian seasoning, little pockets of warm cheese, the flakiness that every breakfast needs. This is IT.

But also, this is what you’ll do. Eat them warm, first of all. But slather just a little bit of room temperature, salted butter over each bite and fall into a pond of blissful dreams. Every bite is nothing but seduction. An absolute treat. Perfect for these cool and colder months!

Do me a solid (sorry) by SERIOUSLY baking these this weekend. Or early November. Or at Thanksgiving. Christmas, all of it. It will, and I mean WILL be your favorite scone. And you saw how simple that was! If I (Bev, clumsy wannabe baker) can make these and they be scrumptious plus some – YOU CAN.

Get in these immediately.

Go check your pantry. You have everything, I can almost guarantee it. Welcome to the next chapter of your lives.

Cheddar Scones

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Ingredients

• 1 1/2 cup all-purpose flour
• 2 Tbs. sugar
• 3 tsp baking powder
• 1/2 tsp dried Italian seasoning
• Pinch of salt
• 4 Tbs. cold butter, cut into small pieces
• 1/2 cup milk
• 1 egg
• 1 cup grated cheddar cheese

Instructions

1. Preheat your oven to 400.
2. In a medium mixing bowl, whisk together the flour, sugar, baking powder, Italian seasoning, and salt.
3. Take the cold butter pieces and press them through your fingers, turning them into thin flakes. These go right into the flour mix. Now use your hands to mix the butter into the flour, until it feels like breadcrumbs. You want to make sure there are no big butter chunks. Get it all really incorporated.
4. In a smaller bowl, whisk together the milk and the egg. Pour that into the flour bowl. Now add the grated cheese. Stir it together with a wooden spoon at first. Then use your hands to knead the dough into a round ball. Do this on a floured work surface, and add a little more flour if you end up needing it. Kneading it. Ha. Never mind.
5. Using a pastry cutter, divide the dough into four (or eight smaller!) pieces, placing them on a rimmed baking sheet. Bake for 15 minutes, or until the scones have puffed and turned golden brown.
6. Let these rest about five minutes, then serve with room temperature, salted butter! Absolute divinity.
7. Makes four large scones.

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https://bevcooks.com/2021/10/cheddar-scones/

I mean my gosh.