Herb Cheddar Scones Recipes

HERB-CHEDDAR SCONES

Herb-Cheddar Scones image

These creamy, cheesy scones pair well with butter when they're fresh out of the oven. They also make a great vehicle for your favorite egg sandwich. Scallions and dill go into the dough and add a decorative touch to the tops.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes

Time 50m

Yield Makes 10

Number Of Ingredients 10

Ingredients

2 cups unbleached all-purpose flour, plus more for dusting
2 teaspoons baking powder
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground pepper
1 stick cold unsalted butter, cut into 1/2-inch pieces
1/2 cup heavy cream, plus more for brushing
2 large eggs
4 ounces sharp cheddar, shredded (1 cup)
1/2 cup thinly sliced scallions (from 4 to 6), plus more for sprinkling
2 tablespoons fresh dill sprigs, plus more for sprinkling

Steps:

Preheat oven to 425 degrees. Line a baking sheet with parchment. In a large bowl, whisk together flour, baking powder, salt, and pepper. Toss butter in flour mixture to evenly coat, then press between your fingers until mixture has the texture of coarse meal, with a few pea-size pieces remaining. In another bowl, whisk together cream and eggs.
Make a well in flour mixture; add egg mixture, cheddar, scallions, and dill. Stir together with a fork until dough begins to form but mixture is still crumbly. Turn out onto a lightly floured surface; knead just to combine (do not overwork). Pat out 1/2 inch thick. With a floured 2 3/4-inch biscuit cutter, cut out rounds, as closely together as possible; place on prepared sheet. Gather scraps; pat out again and repeat.
Brush tops with cream; sprinkle with more dill and scallions. Bake, rotating sheet halfway through, until golden brown, 23 to 25 minutes. Let cool completely.

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