A scone is not a biscuit, and a biscuit is not a scone. However, they are very similar. I never liked scones growing up because the kind I tried were always dry. These are not dry at all! They are very tender. They are jam packed with flavor from the herbs and cheddar cheese. You can make these scones ahead of time and freeze them unbaked. One morning when you’re craving something delicious and savory, pop one in the oven and you’re good to go! Please see recipe below and watch video for detailed instructions.
Savory Herb and Cheddar Scones
Ingredients
- 2 3/4 cups All purpose flour (385 grams)
- 1 tbsp Sugar (16 grams)
- 1 + 1 tbsp + tsp Baking Powder (15 grams)
- 1 1/2 tsp Dried Herbs (2.5 grams) I used herbs de provonce
- 1 tsp Salt (6 grams)
- 1/2 tsp Garlic Powder (2 grams)
- 1/2 tsp Onion Powder (2 grams)
- 8 tbsp (COLD) Butter (113 grams)
- 1 1/4 cup (COLD) Heavy Cream
Instructions
- Preheat oven to 375 degrees
- Sift all dry ingredients. Whisk dry ingredients.
- Shred very cold butter (my stick was in the freezer) using a cheese grater. Add cold shredded butter to dry ingredients and mix. (You can also use your hands or pastry cutter)
- Shred cheddar cheese with the same cheese grater. Add cheese to flour mixture and mix well
- Add heavy cream to flour mixture. Start with smaller amount (1 1/4 cup) mix slightly to hydrate flour and begin to form a shaggy dough. You may need a little more heavy cream if too dry. I used about 1 1/2 cups. However, you don't want a very wet dough.
- Empty dough onto work surface. Knead lightly and form into a ball.
- Shape into a circular disc that is about 1 inch tall and 8 inches in diameter. Cut into 8 scones
- Brush tops with egg wash
- Bake at 375 for approximately 25 mins or until golden brown. (Check at 15 min and make sure you rotate pan so they bake evenly)
- Let them cool slightly. Brush with butter and enjoy!
Video
Notes
Unbaked scones freeze really well. If you don’t want to bake all your scones right way, simply sit them in the freezer for a while on your sheet try or another freezer safe flat surface. Once they freeze completely you can put them in a ziploc bag. When you are ready to bake you can put them in the oven straight from frozen.
