The soup was simmering...and there was still time to make a batch of fresh scones for dinner. What could be better on a cold winter's day...than some light and flaky scones straight from the oven? Actually, it was more about trying out my new cast iron skillet, than about baking scones...but they made a great team (the skillet and the scones)...and I'll be doing that again soon!
Savory scones need herbs...and fresh is always best...but things weren't looking too good in my herb garden. I pulled back the blanket of snow far enough to find a few chives that I could use...but supplemented that with dill weed.Savory Cheddar Scones
3 cups flour
2 Tablespoons baking powder
3/4 teaspoon salt
1/3 cup butter
1 cup buttermilk
2 eggs
1 cup coarsely grated cheddar cheese
1 teaspoon dill weed
1 Tablespoon finely snipped chives
- Preheat oven to 400 degrees F. (If using a cast iron skillet..pre-heat greased pan.)
- Combine flour, baking powder and salt...cut in butter to form pea-sized pieces.
- Add grated cheddar and herbs (of your choice).
- Mix eggs and buttermilk and quickly add them to the flour mixture.
- Combine just until blended.
- Dump the dough onto a well-floured surface and knead a few times.
- Pat into a circle about 1 inch thick...in my case to fit my 12" cast iron skillet.
- Cut into 8 wedges...and place on a parchment lined baking sheet or in a cast iron skillet.
- Pop into the pre-heated oven and bake for 20-25 minutes.
The key to light and fluffy scones is to handle the dough as little as possible. I used buttermilk...but you can substitute whole milk with a teaspoon of lemon juice.
Quick & easy...and so fun to serve from a cast iron skillet! Pop the extra scones into the freezer...and re-heat to serve 'fresh' scones tomorrow (or the tomorrow after that).
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Oh, these look great! My recipe is similar, but just doing the wedges, rather than circles, makes for a fun change! (I guess that's why they are called scones instead of bisquits)=) I like the cast iron pan too!
ReplyDeleteThese scones look wonderful Judy! This recipe is similiar to mine, I add shredded cheese and cooked farmer sausage pieces.
ReplyDeleteJudy! These look so good. I must step away from the computer and go have breakfast now...
ReplyDeleteJudy, these scones look just fantastic, Idon't know if I've ever seen more perfectly flaky and such attrative scones. . .wish you lived next door, I'd come for tea. . .and borrow that pan.
ReplyDeleteJudy, I do the wedge style too. It is a nice presentation. I'll have to try your recipe. Abit different that the ones I already have. Kathy
ReplyDeleteI'm with Lovella....I'll bring the tea! These are good looking scones alright! And I do have the best 'luck' with using buttermilk. I whipped up some the other day with a little bit of garlic salt instead of regular salt and then the rest of the ingredients. They tasted...not half bad. But I am also enviously eyeing that cast iron pan. What a great presentation!
ReplyDeleteThese look delicous! I love scones and miss the fact that I can't buy them at a coffee shop here in Indonesia :-) Thanks for the recipe!
ReplyDeleteBaking them in the cast iron skillet was once again...genius. It gave them a crunchy exterior with a delicious soft, fluffy and savoury interior. My guests and family thank you! I got my Lodge cast iron pan for $12 at the thrift store (I just recently switched to induction cooking and can only use stainless steel or cast iron). The pan was in perfect shape, I just re-seasoned it and christened it with this recipe. What a yummy christening!
ReplyDeleteI don't own a cast iron skillet. Is there a way of doing it on a baking sheet?
ReplyDeleteI've done them on a pizza pan (baking sheet) and it works very well!
ReplyDeleteI realized I didn't have any bread for my family for lunch. I looked at your site, chose this recipe, made it along with a salad of tomatoes from the garden and ... my family loved it! Your recipe was a great success. Thank you.
ReplyDeleteSonya