Cheddar and Herb Scones

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When it comes to breakfast items, I am one who favors savory treats over sweets. That is why these Cheddar and Herb Scones are a staple in our household! I am already a big fan of scones in general for their simple and quick process. As much as I love my Kitchen Aid Mixer, scones are one of the few baked goods that I make by hand, without any electric gadgets. There is something very meditative about the sifting of flours, the pinching of cold butter bits in between my fingers, and the kneading of shaggy dough with my hands.

My favorite time to whip up these beauties is in the early morning hours, between rising and making coffee. It helps ease me into my day. Rote motions work subconsciously as my body wakes with every memorized movement. The oven pre-heats, warming the cold kitchen cement floors while I prepare the dough. The scones bake for 18 minutes exactly while I wash the dishes I used and boil water in my Fellow kettle. I make my pour-over coffee with my Chemex, the sound of coffee drips melding in with the smell of cheese. I pour my coffee into my favorite East Fork mug just as the oven beeps. It is a routine that I have mastered and re-mastered.

Scones also get bonus points for their versatility. I like to play with different types of flours as well as toppings. I had previously published my favorite Rye Strawberry and Thyme Scone recipe here. Alternative additions in our household include Blueberry and Lemon, or Caramelized Onion and Bacon. This Cheddar and Herb Scone Recipe is a modification of all those recipes. Once you have a good scone recipe down, you can’t really go wrong with the experimentation.

I hope you enjoy this as much as me and the housemates do!

Ingredients:

  • 1/3 cup dark rye flour
  • 1/3 cup spelt flour
  • 1/3 cup einkorn flour
  • 1 cup all-purpose flour, plus additional for dusting
  • 3 tbsp. sugar, plus additional for sprinkling
  • 1 tbsp. baking powder
  • 1/2 tsp salt
  • 1/4 cup plus 2 tbs unsalted butter, cut into small pieces and chilled
  • 1/2 cup fresh herbs (I like a mix of chives, thyme, and rosemary).
  • 1.5 cups Mexican cheese, shredded
  • 2 large eggs
  • 1/3 cup heavy cream plus additional for brushing
  • Smoked Maldon sea salt
  • Freshly ground black pepper

The Process:

  1.  Preheat the oven to 400 F with a rack in the center.
  2. Sift the flours, sugar, baking powder and salt in a large bowl.
  3. Add the butter pieces and with thumb and pointy finger, flatten the butter, pinching floury bits into it, Tara Jensen style. Alternatively, you can use two knives to cut the butter into the flour mixture until it resembles small peas.
  4. Stir in the cheese and herbs.
  5.  Whisk the eggs together in a separate bowl. Add heavy cream and vanilla to the egg mixture and whisk again until well mixed.
  6. Stir the egg mixture into the flour mixture with a fork, mixing until just combined. I l liken the end result to one big, shaggy mess.
  7. Lightly dust a clean work surface (I use my marble pastry slab from Crate and Barrel which I use for all my baking needs, but a wooden surface works well too), with flour. Turn the dough onto this surface and knead until just combined.
  8. Shape the dough into a square (6 inch x 6 inch). Cut the dough into four 3-inch squares using a bench scraper (my favorite is by Ateco but something like this would do, too), then cut the smaller squares into triangles.
  9. Arrange the scones on a baking sheet lined with parchment paper. Brush the tops with heavy cream using a pastry brush. Sprinkle the tops generously with Maldon sea salt and freshly ground black pepper. Depending on the flavor profile you are aiming for, you can favor one topping over another.
  10. Bake for 16-18 minutes or until the tops are golden brown. Transfer the scones to a rack and cool for 5 minutes. Serve warm.

This recipe was modified from Kinfolk Table, by far my favorite published recipe book for its unassuming simplicity and charm. If you can, support local and small bookstores such as Lido Village Bookstore, one of my SoCal faves.