Yummy Cheese Scones, or Biscuits as They May Be.

Last Saturday, I decided to finally make cheese scones because I was craving them after watching a video online. So, I went online and found a recipe and made it my own. I found this recipe on the Food Network app if you would like to try the exact one. It is the Cheese and Dill scone recipe. This recipe makes 16, but I ended up making 24 out of the batch I made.
4 cups, plus 1 Tbsp. of all-purpose flour (divided)
2 Tbsp. baking powder
2 tsps. salt
3/4 lb. cold, unsalted butter, diced (Note: I used salted butter and it turned out just fine)
4 x-large eggs, beaten lightly
1 cup cold heavy cream
1/2 lb. (or 1 8 oz. block) extra-sharp yellow cheddar, grated
1 egg beaten with 1 Tbsp. of water or milk (Note: I chose milk) for egg wash
What you will need:
Electric Mixer w/ bread hook attachment
Two bowls, one for cream and egg mix and one for egg wash
Cookie sheet
Parchment paper
Measuring cups and spoons
Here’s how to make the scones:
1. Preheat oven to 400 degrees F.
2. Combine your flour (4 cups), baking powder, and salt into mixing bowl from an electric mixer. Use the bread hook attachment.
3. Add butter and mix on low speed until butter is in pea-sized pieces.
4. Mix eggs and heavy cream in separate bowl and quickly add to dry ingredients. Combine until just blended.
5. Grate cheese and toss with 1 Tbsp. flour. Add to dough and mix until almost incorporated.
6. Flour surface and knead dough for 1 minute.
7. Roll out kneaded dough a 1/2 inch thick (Trust me, my first batch rose too high as you will see below.)
8. Use small glass, or circle cookie cutter, to cut circles into rolled out dough. Line your cookie sheet with parchment paper and place scones onto it.
9. Make egg wash and brush onto the tops of your scones.
10. Bake for 20 minutes at first and check to see if tops of scones are golden brown and they are cooked all the way through.
11. Let sit to cool.
12. Serve and enjoy!

Note: Depending on the size of your cookie sheet, you may have extra dough like I did. In this case, you can either bake your scones in two batches or freeze the rest of the dough and make more another time. I chose to do the former.


My result: My first batch didn’t turn out how I thought they would. They rose really high, as you will see in the picture above. My second batch turned out better because I decided to roll out the dough a little thinner. As for the taste and consistency, they turned out as more of a biscuit than a scone (when I think of scones, I think of more of a cookie and less doughy consistency) but they still taste great. They aren’t too cheesy tasting, which I like.

Let me know how yours turn out.

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