I can’t help it. Savory scones are pretty much one of my most favorite breakfast things. So much so that I’m willing to make and entire batch for just myself. This batch was my holiday morning treat to myself. Half of them I’ve stashed away in the freezer while the other half I’m splitting and toasting for breakfast. Probably my favorite thing about this particular recipe is that it has cheese plus a little crushed red pepper which gives them a tiny, tiny kick. While the original recipe calls for gruyere or swiss cheese. This batch was made with manchego and I’ll make them with pretty much any shreddable cheese that has a bit of bite to it. Plus I change up the herb(s) in it. Below is my version from this holiday
Herb Cheese Scones
3 cups all-purpose unbleached flour
1 teaspoon baking powder
3 tablespoons cold unsalted butter, cut into small pieces
1 cup shredded manchego cheese
1/2 cup grated Parmesan
1 tablespoon fresh chopped sage
1 teaspoon hot pepper flakes
1 1/4 cups buttermilk
Preparation
- Heat oven to 400º F.
- Combine the flour, baking powder, and butter In a food processor. Pulse until the mixture resembles coarse breadcrumbs. You may have to scrape the ingredients off the sides of the food processor as you do this to get everything to combine correctly.
- Transfer to a large bowl and add the 2 cheeses, sage, hot pepper flakes, and buttermilk. Stir until the mixture sticks together. It will still be somewhat crumbly.
- Transfer the dough to a work surface and knead gently until it comes together. Don’t overwork the dough!
- Shape the dough to form an even, flat round about 1 inch thick. Cut the dough into 12 wedges and place on a baking sheet covered in parchment.
- Bake 18 to 20 minutes.