Cheddar Scones

As most of you know, I love to bake. I can happily pass hour after hour thumbing through recipes and trying new creations.  Some of these creations turn out amazing and become regulars in the Parlee kitchen…others, well, not so amazing!  I recently did a Mother’s Day post, and as part of the write up, tried a recipe for Cheddar Scones found on the PC®  website.

Cheddar Scones

These scones definitely belong in the amazing group.  Not only are the easy to make and contain ingredients you most likely have in your kitchen, (always a plus, to not need to run to the store) but they are light, flaky and absolutely delicious.  {*Note – the original recipe calls for white cheddar, I had yellow in the fridge so used that and the result was a more rustic looking, but equally delicious scone.}

All you need to do is:

Cheddar Scones

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and gather your ingredients.

 I have tried to gather everything before I begin baking/cooking…saves last minute trips to the store!  If you watch many cooking shows, you may have heard this practice referred to as, “mise en place”, it is a French phrase which means “putting in place”, as in set up.

I translate it to mean…”saving a frantic trip to the store”.

Cheddar Scones

For easier blending of the flour mixture and butter, I like to cut the butter into small squares.

Cheddar Scones

This mixture above still needs a little mixing, the chunks of butter are still too large.  The pieces should be peas sized or smaller.

Cheddar Scones

Using a fork, break up the eggs and add cream.  Beat with the fork until well combined and add to flour mixture.

Cheddar SconesCheddar Scones

Add the cheese and mix gently, just to combine.

Cheddar SconesCheddar Scones

Flour your board, dump out the dough and knead a couple of times.  Form a ball and then flatten the ball to make a disc shape.

Cheddar Scones

I forgot to do it here, but it makes life a whole lot easier if you form your disc on parchment, gently slice on the parchment (you don’t want to cut the paper) and then lift the parchment, scone dough and all to the sheet pan.  Otherwise, like me, you will end up moving one little triangle at a time.

Cheddar Scones

Fresh from the oven; puffy, golden and smelling like heaven!

Cheddar Scones

The original recipe is CHEDDAR SCONES TOPPED WITH CHERRY SHIRAZ JELLY and is found on the President’s Choice® website.  The version below is my adaptation of the original.

Cheddar Scones
Serves: 12
Ingredients
  • 2 cups (500 mL) all-purpose flour
  • 1 tbsp (15 mL) baking powder
  • 1 tsp (5 mL) salt
  • 6 tbsp (90 mL) cold unsalted butter
  • 2 eggs
  • ½ cup (125 mL) 35% whipping cream
  • 1-2/3 cups (400 mL) shredded Old Cheddar cheese
Instructions
  1. Preheat oven to 400°F (200°C). Line baking sheet with parchment paper.
  2. In stand mixer fitted with paddle attachment, beat flour, baking powder, salt and butter on medium speed until coarse crumb consistency
  3. In another bowl, crack in eggs, using a fork break up the egg and beat together. Add cream and continue beating with the fork until completely combined.
  4. Add the egg and cream mix to the flour mixture.and beat until just incorporated (Don’t over mix or your scones will be tough)
  5. Add Cheddar; beat until almost combined.
  6. Scrape mixture onto floured work surface.
  7. Knead once or twice to bring together.
  8. Shape into a ball and place on parchment lined cutting board.
  9. Using palm of your hand, flatten ball into a disc shape – 1-3/4 inch (4.5 cm) thick.
  10. Cut disc into four and then each quarter into three triangular pieces.
  11. Transfer parchment and dough to a baking sheet.
  12. Bake in centre of oven for 14 to 18 minutes or until puffed and golden.

These scones are perfect for breakfast or with a cup of tea or coffee as a little snack!

Are you a fan of scones and biscuits?  What are your favourites?

Comments

  1. I love cheese anything so that looks amazing. I’ve never been a fan of the scone b/c all the ones I ever had were too dry. These look nice and moist. I used to get the most amazing cheddar cheese bread in San Francisco. The plan was to bring it home to have with dinner but I’d be breaking pieces off it all day and by 5:30 when I left, it was usually gone!
    JoJo recently posted…Side Trip to West Island, FairhavenMy Profile

  2. Monica: when I go to print the recipe it only prints the picture of the scones and not the ingredients or instructions. Just thought I would let you know.
    Margarita Ibbott (@DownshiftingPRO) recently posted…Pharrell, The Voice & Dancing with the Stars–Happy Mother’s Day to my UBER-cool MomMy Profile

  3. nicolthepickle says:

    These look wonderful! I used to use a recipe that called for bacon and cheddar, but I lost it somewhere along the way. I’ll try these sometime….like tonight.

  4. I know this post is from a while ago but I just came across it. It’s one I want to try. I don’t have a stand mixer – do you think a food processor would work for making these?

    • Hi Julia, sorry for the late response, I was away from Internet service for a little while.
      I would just mix by hand, I worry a processor would overmix and make the scones tough.
      Good luck with them Julia, they’re really delicious!
      Monica

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