Cheese and Buttermilk Scones

Old or medium aged cheddar cheese gives these scones plenty of flavor, but the buttermilk also lends its combination of tart and sweet components. You can score the dough deeply before putting it in the oven, or cut it later as you would foccacia. You can wrap the scones in a light tea towel when they come out of the oven and place them in a basket for ten minutes before serving to preserve moisture, if you wish.

1 cup all purpose flour

cup whole wheat or graham flour

2 tsp baking powder

1 tsp baking soda

1 tsp granulated sugar

tsp salt

cup cold butter

1 cups grated strong cheddar cheese

cup cooked potato, riced or mashed

1 egg

cup buttermilk, approximately

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Stir together dry ingredients--flour, baking powder, baking soda, sugar, and salt--in a large bowl.  Cut in butter until mixture resembled fine crumbs.  Stir in cheese, then potato.

Beat egg with milk; add to flour mixture all at once.  Stir quickly together until soft, slightly sticky dough forms, adding buttermilk if required.

Pat into a circle on a baking sheet to roughly a ¾ inch thickness.  If desired, score deeply into 8 sections. Sprinkle with coarse salt (optional).

Bake in 450° F oven 15 – 18 minutes or until dough turns a rich golden brown.

Cheese Scones

You can wrap the scones in a tea towel and place in a wicker basket for 10 minutes before serving.  If you wish, you may simply slice the scone into serving sizes after cooling in the usual way.


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