Updated: Oct 8, 2020
These savory scones shine paired with any meal, I love them for breakfast. Or wrap and freeze for an anytime treat.
Prep Time: 20 minutes Yield: 10 scones
3 cups all purpose flour (unbleached preferred)
1/2 tsp baking soda
1 1/2 tsp baking powder
1 1/2 tsp sea salt
scant pinch of cayenne pepper (or more if preferred)
1/2 tsp white pepper
2 tbsp finely ground cornmeal (plus additional 1 tbsp for sprinkling to prepare baking sheet)
1/2 cup (1 stick) unsalted chilled butter, cut into one inch cubes
8 ounces shredded SHARP cheddar cheese, yellow preferred for color presentation
1 cup buttermilk (or 1 tbsp vinegar stirred into 1 cup regular milk)
1/2 cup heavy cream
1 egg, beaten
1 tbsp finely chopped fresh chives or other fresh herbs stirred into 1/4 cup melted butter.
Preheat oven to 375 degrees. Line baking sheet with parchment and sprinkle with 1 tbsp cornmeal. This will keep the scones from sticking to the pan.
Sift flour, baking soda, baking powder, salt, cayenne, white pepper, cornmeal, add to large bowl of stand mixer, mix on low speed with paddle attachment. Add the butter, a few cubes at a time, while mixer is on low speed, approximately 3 minutes, or until mixture is the size of peas. Gently mix in the shredded cheese. Stop mixer, make well in center, adding buttermilk and cream. Mix on slow for only a few rotations until liquid is incorporated (do not over mix or scones will be tough). There will be a bit of remaining flour on bottom of the bowl.
Place dough work surface coated with a generous amount of flour. Pat into large circle, until dough is 1 to 1 1/2 inches thick. Cut circle into 10 triangles. Place scones on baking pan, spaced approximately 2 inches apart. Brush tops with beaten egg. Bake in middle rack of oven for 30-35 minutes, until golden brown.
Transfer to wire rack to cool. Brush with melted butter and herbs. These keep beautifully in the refrigerator for up to five days. Pop in microwave or oven to rewarm.