Updated: Nov 16
There is no reason not to make these perfect savory treats! For tips and to bake-along live, just follow along with the video.
Prep: 20 minutes
Bake Time: 20-35 minutes
Yield: 8 scones depending on your cuts
2 cups all-purpose flour
1/2 t salt
1 T baking powder
1 & 1/2 t granulated sugar
1/4 cup cold butter
1 cup shredded cheese of your choice
1 cup cream or buttercream (or a different dairy!)
Your mix-ins (about 1/2-3/4 cup)
Pre-heat your oven to 425°F.
Put your flour, salt, baking powder, and sugar into the bowl of a food processor or a large bowl. Pulse or whisk to combine.
Add cold, cubed butter and pulse or cut in the butter until the mixture becomes sandy and holds together for a second when squeezed. (For a visual, check out the 9:29 mark).
If your mixture is in a food processor bowl, pour it into a separate bowl.
Add in your mix-ins and your shredded cheese. I used green onion and a cheddar blend. If you are using a protein make sure that everything is cooked before you put it into your scone dough.
Gradually add in your dairy choice -- you may not use all of your cream or buttermilk, based on your mix-in quantity. Pour some in and then mix it by hand. Do this until your dough isn't crumby and comes together. To check out this process see the 13:51 mark.
Pour your dough onto a floured work surface and gently press it out into a circle, about a 1/2 inch thick. (You can see this process at the 15:32 mark).
Cut into 8 triangles. I like to do a cream wash with my leftover cream but this is entirely optional (and I like to sprinkle some sea salt on top before baking).
Bake at 425°F for 25-35 minutes (dough thickness and your oven will affect oven time, so give it a look half way through!).
These freeze wonderfully! Just lay them flat and wrap well in plastic. You can bake them right from frozen! Just increase cooking time by 5 minutes or so.