Best 2 Cheddar Herb Scones Recipes

HERB-CHEDDAR SCONES

Steps:

• Preheat oven to 425 degrees. Line a baking sheet with parchment. In a large bowl, whisk together flour, baking powder, salt, and pepper. Toss butter in flour mixture to evenly coat, then press between your fingers until mixture has the texture of coarse meal, with a few pea-size pieces remaining. In another bowl, whisk together cream and eggs.
• Make a well in flour mixture; add egg mixture, cheddar, scallions, and dill. Stir together with a fork until dough begins to form but mixture is still crumbly. Turn out onto a lightly floured surface; knead just to combine (do not overwork). Pat out 1/2 inch thick. With a floured 2 3/4-inch biscuit cutter, cut out rounds, as closely together as possible; place on prepared sheet. Gather scraps; pat out again and repeat.
• Brush tops with cream; sprinkle with more dill and scallions. Bake, rotating sheet halfway through, until golden brown, 23 to 25 minutes. Let cool completely.

CHEDDAR HERB SCONES

Steps:

• Mix all-purpose flour, sugar, baking powder, baking soda, salt and ground pepper in a large bowl.
• Toss cold, cubed butter into dry mix. Using a pastry cutter or food processor, pulse the butter into the dry mixture until pea-sized and sandy.
• Toss dry mix with cheddar cheese (grated or cubed) and freshly chopped basil, parsley, thyme and dill.
• Make a well in the center of mix and add plain yogurt. Mix with hands quickly but gently until dough forms a loose ball.
• Press dough into an 8-inch circle on lightly floured counter and cut into 8 triangle scones.
• Freeze or refrigerate until chilled.
• Preheat oven to 350 degrees and brush each scone with egg wash.
• Bake 25-30 minutes or until golden and firm. Cool and serve.