Best Cheese Scones
These cheese scones are zesty and savory, perfect for any time of day.
Ingredients
- 2 cups all purpose flour
- 2 tablespoons sugar
- 2 tablespoons Parmesan cheese grated
- 2½ teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon cayenne pepper
- ½ cup unsalted butter cold
- 1 cup cheddar cheese shredded
- ½ cup 35% cream heavy cream
- 1 egg
- Additional 35% cream for brushing tops
Instructions
- Line an 8 inch round cake pan with plastic wrap leaving about 5 inches of overhang on either side.
- In a large mixing bowl combine all purpose flour, sugar, Parmesan cheese, baking powder, salt and cayenne pepper. Whisk together well.
- Using the coarse side of a box grater, shred the cold butter over the dry ingredients. Toss to coat the shards of butter with the flour mixture while you grate as you do not want them to stick together too much. Add cheddar cheese and combine well.
- In a small bowl or measuring cup combine 35% cream and egg. Beat well with a whisk and pour over the dry mixture. Stir together well until a soft, crumbly dough forms. The mixture should be more dry than wet but not too dry. If there is an excessive amount of dry flour, add a little more cream.
- Inside the bowl or on a work surface, press the dough together to form a loose, crumbly disc. Divide in half and place on top of the other and press again to form a disc again. Repeat this step another 5 times for a total of 6 layers. The dough should become less crumbly and easier to manage with each layer.
- Press the dough evenly into the prepared pan. You can use the overhang of the plastic to cover the dough while you press so it doesn't stick to your hands. Cover the dough with the overhang and refrigerate for 30 minutes or freeze 15 minutes.
- Preheat oven to 375℉/190℃. Line a baking sheet with parchment paper. Remove dough from the pan using the plastic overhang and cut into 6 even wedges. You can also cut them into 8 wedges for smaller scones. Place on prepared baking sheet. Brush tops generously with 35% cream and bake for 18-22 minutes or until golden brown. Transfer to cooling racks to rest a few minutes before serving warm.