Winter weather is holding on as we make our way through the month of March. I can't seem to stop baking. I think it is the cold weather that makes me turn to my favorite recipes. Scones are always comforting to me whether I make them savory or sweet. These cheddar and herb scones bake up golden brown on the outside, but tender and light as you break into them. Perfect with pot roast Pot Roast...a Perfect Winter Meal or just with your morning cup of tea.
Irish Cheddar & Herb Scones
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon sea salt
12 tablespoons unsalted butter, diced
2 large eggs
1/2 cup cold heavy cream
4 ounces white Irish cheddar cheese, small-diced
1 tablespoon chopped fresh chives
2 tablespoons chopped fresh parsley
1 egg beaten with 1 tablespoon water for egg wash
Preheat oven to 400 degrees. Line a large baking sheet with parchment paper.
Combine 2 cups of all-purpose flour, baking powder, and sea salt in the bowl of a stand mixer fitted with the paddle attachment. Add the cold diced butter and mix on low speed until the butter is broken down to pea-size pieces. Mix the cold eggs and the cold heavy cream and add to the flour-butter mix until just blended. In a small bowl, add 1 tablespoon of flour to the cold finely diced cheddar, add in the chopped herbs; toss to combine. Add this to the dough, mixing briefly until slightly incorporated.
Transfer the dough onto a lightly floured surface and knead the dough until the cheddar and herbs are evenly distributed. Roll the dough to 3/4-inch thick. Cut the dough into 3-inch squares. Place onto the baking sheet lined with parchment paper. Brush the tops with the egg wash. Bake in the upper part of the oven for 20 minutes.
Remove from the oven. Slide the parchment paper onto the counter to cool. Serve warm with sweet butter and/or cheddar cheese.
More scone recipes you can try as we transition into Spring!
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