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
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.