Cheese Scones

IMG_4265I can honestly say that I have made thousands of these scones.  They’ve been a highlight for any breakfast event that I’ve prepared.  They are so easy to prepare ahead and cook the morning that you need them.  They are delicious warm from the oven early in the day, or later on as part of a light lunch.  I used my mother’s old scone recipe, tweaked it a bit, and switched out dried currants for aged cheddar.

My favourite spreads for these scones are dollops of raspberry jam, or later in the summer, fresh blackberry jam.

Click here for printable version.

Makes 18

Ingredients

3 c flour

1½ T baking powder

1 T sugar

¾ c cold butter, cut into 1” pieces

6 oz sharp cheddar, grated

1 large egg

1⅛ c whipping cream, light cream or milk (all work, the only difference is the richness of the scones)IMG_4219

Directions

Preheat the oven to 375° F

Put the flour, baking powder and sugar in to the bowl of a processor.IMG_4220

Process for about 5 seconds.

Add in the cold butter.

Pulse five times, for 5 seconds each.

Turn into a large bowl.IMG_4223

Add in the grated cheese, and stir well.IMG_4226

In a small bowl, whisk the egg.

Add in the cream (or milk) and whisk together.IMG_4228

Pour the egg & cream mixture into the dry ingredients.IMG_4229

Stir well until almost all the dry ingredients are incorporated.IMG_4230

Turn out onto a well-floured surface.IMG_4232

Knead 10 – 12 times, collecting in all the loose scraps.IMG_4234

Form into a short log, about 3-4 inches in diameter, using your hands to pat the ends smooth.IMG_4235

Cut into 3 equal pieces.IMG_4237

Flatten each piece into a 6” round, about an inch thick.IMG_4239

Cut into 6 wedges.IMG_4241

Place on a parchment lined baking sheet, about an inch apart.

Bake in the center of a 375° oven for 23 minutes until just starting to turn brown.

Let cool on the baking sheet.IMG_4244

When cooled, store in a sealed bag or container at room temperature for up to 24 hours.IMG_4245

IMG_4268

IMG_4269

IMG_4282 Do ahead:  As soon as the butter has been cut into the dry ingredients, and you’ve mixed in the cheese, pour the whole of it into a plastic bag, and store in the fridge for up to a week, or in the freezer up to 3 months.  If refrigerated, let the bag of ingredients sit out at room temperature for an hour before proceeding.  If frozen, put in the fridge over night to thaw, and then let sit out at room temperature for an hour before proceeding.

If you don’t have a processor:

Whisk together dry ingredients.

Cut in butter to dry ingredients until no piece is larger than a pea.

Continue recipe as written.

4 responses

  1. Ann used to make these for our large catered breakfasts that we did at Telegraph Harbour Marina. They are my absolute favorite…especially warm from the oven!

  2. I’m guessing that whatever it is that makes these so special, is the reason I tend to make more than required! There’s always someone to take some home, quite happily!

  3. Pingback: Glazed Raspberry Scones | farmhouse cook

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