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Herb And Cheese Scones
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Ingredients
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Yield: 8 Servings
Total Cook Time: 16-18 Minutes
Ingredients
2¼ cups all-purpose flour
1 tablespoon baking powder
1 teaspoon onion powder
½ teaspoon kosher salt
¼ teaspoon ground black pepper
1 tablespoon fresh thyme, finely chopped
½ cup (1 stick) unsalted butter, cold, cut into ½-inch pieces
½ cup cheddar cheese, grated
¼ cup Parmesan cheese, grated
¾ cup heavy cream
Total Cook Time: 16-18 Minutes
Ingredients
2¼ cups all-purpose flour
1 tablespoon baking powder
1 teaspoon onion powder
½ teaspoon kosher salt
¼ teaspoon ground black pepper
1 tablespoon fresh thyme, finely chopped
½ cup (1 stick) unsalted butter, cold, cut into ½-inch pieces
½ cup cheddar cheese, grated
¼ cup Parmesan cheese, grated
¾ cup heavy cream
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Preparation Method
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1. Preheat the oven to 350°F on Convection Mode with a rack set on position 3.
2. Whisk together all the dry ingredients and the thyme.
3. Mix the butter into the dry ingredients by hand until hazelnut-size pieces form.
4. Add in cheese and then the heavy cream.
5. Mix gently by hand until the dough comes together. This can also be done in a stand mixer or food processor, though take caution not to overwork the dough.
6. Turn out the dough onto a floured surface and press out into a 7-inch disk, about 1 inch thick.
7. Cut disk into eight wedges.
8. Place on a parchment lined baking pan and bake for 16–18 minutes until golden brown around the edges.
2. Whisk together all the dry ingredients and the thyme.
3. Mix the butter into the dry ingredients by hand until hazelnut-size pieces form.
4. Add in cheese and then the heavy cream.
5. Mix gently by hand until the dough comes together. This can also be done in a stand mixer or food processor, though take caution not to overwork the dough.
6. Turn out the dough onto a floured surface and press out into a 7-inch disk, about 1 inch thick.
7. Cut disk into eight wedges.
8. Place on a parchment lined baking pan and bake for 16–18 minutes until golden brown around the edges.
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