These scones are dedicated to my friend, who doesn’t didn’t like scones.
R: I don’t like scones.
Me: What do you mean? How could you not like scones?
Me: Okay. I will bake scones for you to try and if you still don’t like them after that, I won’t bug you anymore.
At R’s request, I made savoury scones with herbs and sharp [Vermont!] cheddar cheese. This is a modified version of a basic scone recipe that I use for sweet scones (which I personally like more, but I’ll post about those another time).
Muchas gracias, muuuuy rico!
Herb and Cheese Scones
Recipe adapted from Grandma Johnson’s Scones on Allrecipes.com
– 1 cup sour cream
– 1 tsp baking soda
– 1 egg
– 4 cups all-purpose flour
– 1 cup shredded sharp cheddar cheese
– 2/3-3/4 cup butter, cut into small cubes (if you use the lesser amount, you may need to decrease the amount of flour used to achieve the same consistency)
– 2 tsp baking powder
– 1 tsp Italian seasoning or 1/4 tsp each of basil, oregano, rosemary and thyme
– 1 tsp salt
– 1/2 tsp ground black pepper
– 1/4 tsp cream of tartar
- In a small bowl, blend the sour cream and baking soda, and set aside.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking sheet. Alternatively, you could line the baking sheet with a silicone baking mat or parchment paper.
- In a large bowl, mix the flour, shredded cheese, herbs, ground black pepper, baking powder, cream of tartar, and salt. Cut in the butter (small pea-sized lumps are okay). Stir the sour cream mixture and egg into the flour mixture until just moistened. Do not overmix.
- Turn dough out onto a lightly floured surface, and knead briefly. Divide dough into two, and pat each portion into a 3/4 inch thick round. Cut each round into 8 wedges, and space scones evenly on the baking sheet.
- Bake 12 to 15 minutes in the preheated oven, until golden brown on the bottom. (I had to bake mine for slightly longer because I used a silicone mat on top of the baking sheet.)
Makes 16 small scones.