Whole Wheat Cheese Scones

I woke up this weekend craving a savory scone.  I have posted scones before (from The Back in the Day Bakery Cookbook) but this time I altered them to satisfy my savory craving.

 

These are a super quick recipe (less than an hour total time) that you can make for an impromptu brunch or freeze and microwave when you’re in need of a quick breakfast or snack.  Much like the veggie cobbler, you could use this variation on top of individual pot pies in lieu of pie crust.

 

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Whole Wheat Cheese Scones

makes about 14 scones

 

2 c. white whole wheat

1 c. cake flour

1/4 c. sugar

2 T. baking powder

3/4 t. salt

1/4 t. all-purpose seasoning (I like Table Mountain from Savory Spice)

8 oz. unsalted butter, cold

1 c. shredded cheese (I used a cheddar/jack blend)

1 to 1 1/2 c. buttermilk (I use the powdered kind – it lasts much longer)

1 egg beaten with 1 T. water and a pinch of salt for the egg wash

 

Preheat the oven to 375 degrees Fahrenheit.  Cover a large baking sheet with either a silicon mat or parchment paper and set aside.  Combine the dry ingredients in a large bowl and set aside.  If using the dried buttermilk, make the necessary amount of liquid buttermilk by following the directions on the container and set aside.  Cut the butter into chunks and toss with the dry ingredients.  Using a pastry cutter, cut in the butter until there are different size chunks.  If there are some that are still too large you can use your hands to break them up as well.

Toss in the cheese and slowly add the buttermilk while mixing.  Add enough buttermilk to get the dough to stick together but don’t let it get too sticky.  Press out the dough onto a floured surface to about an inch thick.

Using a circular biscuit or cookie cutter, cut the dough into circles.  I used a 2 5/8 inch round cutter, this size made 14 scones.  Brush the scones with the egg wash.

Bake for about 20 minutes until golden brown.  Let cool on the baking sheet for about 5 minutes before removing.  These scones are very tender and if you pick them up when they are still too hot they will break.  Once cool they firm up nicely.

 

 

Posted on January 28, 2013
This entry was posted in baking, breakfast, brunch, gifts, quick and easy and tagged Back in the Day Bakery cookbook, butter, cheese, eggs, Savory Spice, scones, white whole wheat flour.