Cheddar Scones Recipe by Mangia
Cheddar Scones
While these rich-tasting, golden scones are a natural accompaniment to either a bowl of soup or a salad at lunch, they also happen to be wonderful for breakfast, with crisp bacon and eggs. They are also excellent, as are the Gruyère and Parmigiano-Reggiano variations on this theme, served with baked ham and assorted mustards and chutneys. You can substitute smoked Cheddar for the sharp that is called for, but whichever Cheddar you use, it should be of good quality-not orange, which indicates that it has been dyed.
Ingredients
- 2 ½cups all-purpose flour
- 1 tablespoon baking powder
- ¼ teaspoon salt
- Pinch of cayenne
- 12 tablespoons (1 ½ sticks) cold unsalted butter
- 2 large eggs
- ¾ cup buttermilk
- 4 ounces sharp Cheddar cheese, grated
Instructions
- Preheat the oven to 400 degrees Fahrenheit. Have ready a large ungreased baking sheet.
- In a large bowl, combine the flour, baking powder, salt, and cayenne; stir to blend.
- Cut the butter into small pieces. Using the tips of your fingers or a pastry blender, work the butter into the dry ingredients until the mixture resembles coarse crumbs.
- In a medium bowl, beat the eggs lightly, then stir in the buttermilk. Add the mixture to the dry ingredients, add the grated Cheddar, and fold together until the flour is moistened. The mixture will be wet with streaks of flour throughout.
- Turn the dough out onto a lightly floured surface and knead 4 or 5 times, until uniform. Shape into a 9-inch square. With a knife, cut the dough into 12 equal squares. Place them, 2 inches apart, on the baking sheet.
- Bake the scones about 20 minutes, until golden brown. Let cool 10 minutes before serving. Store the scones in an airtight container or, tightly wrapped in plastic, in the refrigerator or freezer.
Variations
Gruyère Scones
Substitute 4 ounces of grated Gruyère cheese for the Cheddar. Shape, bake, and cool the scones as directed above.
Parmigiano-Reggiano Scones
Substitute 1 cup of coarsely grated Parmigiano-Reggiano cheese (a 3 ⅓-ounce piece) for the Cheddar. Shape, bake, and cool the scones as directed above.
