Whenever I visit the bakery for lunch, I will keep a lookout for savoury scones, so cheese scones are my favourites at bakeries. These days, being of a certain age, my taste buds have changed such that I no longer fancy sweet desserts or cakes and I need savoury bites alongside my coffee and/or tea.
I have done a few batches of scones before, and I think (based on the best of my memory) that this might be the best batch of them all. The dough was kneaded enough to allow the scones to rise enough (it’s not flat anymore!) and the cheese makes it savory enough without being too strong. I can have these anytime for my breakfast, lunch and dinner.
Ingredients:
- Plain flour: 2 cups (240g)
- Baking powder: 1 tsp
- Double acting baking powder: 1 tsp
- Baking soda: 1/2 tsp
- Salt: 1/2 tsp + extra to sprinkle
- Ground blackpepper: 1/4 tsp + extra to sprinkle
- Caster sugar: 2 tsp
- Garlic: 1 tsp, minced
- Mixed herbs: 1 tsp
- Unsalted butter: 1/2 cup (113g)
- Egg: 1 + 1 (for egg wash, lightly beaten)
- Cold water: 2 tbsp
- Sour cream: 1/2 cup
- Cheddar cheese: 1 cup, grated
Method:
- Preheat oven at 200 degrees Celsius.
- Sift together plain flour, baking powder, double acting baking powder, baking soda, salt, ground blackpepper, caster sugar, garlic & mixed herbs.
- Cut in butter and rub together with flour till crumbs start to form.
- In a separate bowl, beat 1 egg, cold water & sour cream lightly together with fork to combine.
- Pour egg mixture into flour mixture. Stir till just combined. Do not use all the egg mixture if you think it will become too wet.
- Add in cheddar cheese. Knead to form a soft dough.
- Roll out on floured surface top. Fold it horizontally into two, then vertically into two. Repeat this four more times. This is to create the desired puffed up layers within the scones.
- Roll out one final time into 1″ thick dough. Cut into 2″ circles. Place onto greased baking sheet.
- Brush top of scones with egg wash. Sprinkle with some salt and blackpepper.
- Bake 20min till golden brown. Serve warm with creme fraiche.
Disclaimer:
- This recipe was kindly adapted from Little Spice Jar’s ‘Garlic Cheddar Chive Scones‘. I replaced 1 tsp of baking powder with 1 tsp of double acting baking powder for the fun of it, so that the scones can rise much higher.
Serving:
12 medium-sized scones
