Savory Cheddar Herb Scones

• Vegetarian

• Produce

  • 1 tsp Thyme, fresh

• Refrigerated

  • 1 Egg, large

• Condiments

  • 2 tsp Dijon mustard

• Baking & Spices

  • 1/8 tsp Black pepper
  • 1/2 tsp Salt
  • 1 3/4 cups Self raising flour

• Dairy

  • 4 tbsp Butter
  • 1/2 cup Buttermilk
  • 2/3 cup Cheddar cheese, Aged

Found on cinnamonspiceandeverythingnice.com

Description

Ingredients

• 1 + 3/4 cups self-raising flour (like King Arthur)
• 1 /2 teaspoon salt
• 1/8 teaspoon black pepper
• 4 tablespoons cold butter, cubed
• 2/3 cup shredded aged cheddar cheese
• 1 - 2 teaspoons fresh chopped thyme leaves (or another herb like sage)
• 1 large egg, beaten
• 1/2 cup buttermilk (like Saco )
• 2 teaspoons Dijon mustard

Directions

• Heat the oven to 425 degrees F. Line a large baking sheet with a silpat or parchment paper.
• Whisk the flour, salt and black pepper together in a large bowl.
• Use a pastry blender to work in the butter until the mixture is crumbly with pea sized crumbs.
• Stir in almost all the cheese (leaving a little for sprinkling on top) and the thyme.
• In a separate bowl whisk the egg, buttermilk and mustard together. Remove a tablespoon of it and set aside to brush over the tops.
• Make a well in middle of the flour mix and pour in the buttermilk mixture. Stir until the mixture forms a soft, spongy dough.
• Turn out onto a lightly floured surface and knead briefly until smooth. Roll out to a 3 cm-thick square.
• Cut into quarters then cut each quarter diagonally to make 8 triangles.
• Place them on the prepared pan and brush the tops with the buttermilk mixture you set aside then sprinkle with the remaining cheese.
• Bake for 12-14 minutes until they are well risen, golden and sound hollow when tapped on the bottom. They are good eaten warm or at room temperature or split and toasted with butter.