Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup grated cheddar cheese
- 2 tablespoons chopped fresh herbs (such as thyme, rosemary, or parsley)
- 2/3 cup milk
- 1 egg, beaten
Special equipment needed:
- Pastry cutter or two knives
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the flour, baking powder, salt, and black pepper.
3. Using a pastry cutter or two knives, cut in the cold butter until the mixture resembles coarse crumbs.
4. Stir in the grated cheddar cheese and chopped herbs.
5. Make a well in the center of the mixture and pour in the milk. Stir until just combined.
6. Turn the dough out onto a lightly floured surface and knead gently until it comes together.
7. Pat the dough into a circle about 1 inch thick. Use a sharp knife to cut the circle into 8 wedges.
8. Place the wedges on the prepared baking sheet, leaving a few inches between each one.
9. Brush the tops of the scones with the beaten egg.
10. Bake for 15-20 minutes, or until the scones are golden brown and cooked through.
Time:
Preparation time: 15 minutes
Cooking time: 15-20 minutes
Temperature:
400°F (200°C)
Serving size:
8 scones
Nutritional information:
Calories: 270
Fat: 16g
Carbohydrates: 24g
Protein: 7g
Sodium: 400mg
Sugar: 1g
Fiber: 1g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour for a healthier option.
- Any type of grated cheese can be used instead of cheddar.
- Dried herbs can be used instead of fresh herbs, but reduce the amount to 1 tablespoon.
Variations:
- Add 1/2 cup of cooked and crumbled bacon for a savory twist.
- Substitute the herbs for 2 tablespoons of chopped sun-dried tomatoes for a Mediterranean flavor.
- Add 1/4 cup of chopped nuts, such as walnuts or pecans, for a crunchy texture.
Tips and tricks:
- Make sure the butter is cold and cubed to achieve a flaky texture.
- Do not overwork the dough or the scones will be tough.
- Use a sharp knife to cut the scones to prevent them from becoming misshapen.
Storage instructions:
- Store the scones in an airtight container at room temperature for up to 3 days.
- Alternatively, freeze the scones for up to 3 months. Thaw at room temperature before reheating.
Reheating instructions:
- Preheat the oven to 350°F (180°C).
- Place the scones on a baking sheet and bake for 5-7 minutes, or until heated through.
Presentation ideas:
- Serve the scones warm with butter or jam.
- Arrange the scones on a platter with fresh herbs for a decorative touch.
Garnishes:
- Sprinkle chopped fresh herbs on top of the scones before baking.
- Serve with a dollop of sour cream or crème fraîche.
Pairings:
- Serve with a cup of tea or coffee for a classic breakfast or brunch.
- Pair with a bowl of soup or salad for a satisfying lunch.
Suggested side dishes:
- Fresh fruit salad
- Roasted vegetables
- Scrambled eggs
Troubleshooting advice:
- If the dough is too dry, add a splash of milk until it comes together.
- If the scones are too dense, make sure not to overwork the dough.
Food safety advice:
- Make sure to wash your hands and all utensils before handling food.
- Store the scones in an airtight container to prevent contamination.
Food history:
- Scones originated in Scotland in the 1500s and were traditionally made with oats and cooked on a griddle.
- The addition of butter and baking powder in the 19th century led to the modern version of scones that we know today.
Flavor profiles:
- The cheddar cheese adds a savory and slightly tangy flavor to the scones, while the herbs provide a fresh and aromatic taste.
Serving suggestions:
- Serve the scones warm with a cup of tea or coffee for a classic breakfast or brunch.
- Pair with a bowl of soup or salad for a satisfying lunch.
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Region: British