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 don’t turn out so well, but thankfully, the majority are amazing and many often become regulars in the Parlee kitchen.
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:
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”.
For easier blending of the flour mixture and butter, I like to cut the butter into small squares.
This mixture above still needs a little mixing, the chunks of butter are still too large. The pieces should be peas sized or smaller.
Using a fork, break up the eggs and add cream. Beat with the fork until well combined and add to flour mixture.
Add the cheese and mix gently, just to combine.
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.
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.
Fresh from the oven; puffy, golden and smelling like heaven!
- 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
- Preheat oven to 400°F (200°C). Line baking sheet with parchment paper.
- In stand mixer fitted with paddle attachment, beat flour, baking powder, salt and butter on medium speed until coarse crumb consistency
- 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.
- 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)
- Add Cheddar; beat until almost combined.
- Scrape mixture onto floured work surface.
- Knead once or twice to bring together.
- Shape into a ball and place on parchment lined cutting board.
- Using palm of your hand, flatten ball into a disc shape - 1-3/4 inch (4.5 cm) thick.
- Cut disc into four and then each quarter into three triangular pieces.
- Transfer parchment and dough to a baking sheet.
- 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?
Monica Parlee says
These are not dry at all JoJo…even a couple days later they were still very good!
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.
Monica Parlee says
I hope you like them Nicol, and the addition of bacon would be sooooo….good! I’m going to try that!!
Monica Parlee says
Thanks for the heads up Margarita, I’m looking into it now!
Julia Wooster says
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?
Monica Parlee says
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