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 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. These are quick and 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).