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Cheese Scones

by Natalie Ferrari-Morton
Cheese Scones
  • 3 C all purpose flour
  • 1/2 tsp baking soda
  • 1 1/2 tsp baking powder
  • pinch cayenne pepper or to taste (optional)
  • 1 tsp salt
  • 2 Tbs finely ground yellow cornmeal
  • 1/2 C + 1 Tbs cold unsalted butter, cut into cubes (or grated if frozen)
  • 1/2 lb sharp cheddar cheese, cut into 1 inch cubes
  • 1/2 C heavy cream
  • 1 C buttermilk
  • 1 egg, beaten

Preheat oven to 375 degrees. Line a baking sheet with parchment paper. Sift flour and soda and mix powder, cayenne, salt & cornmeal together. Cut butter in with pastry cutter til size of small peas. Briefly mix in cheese. Make a well in the centre and add cream & buttermilk. With a wooden spoon, swiftly mix together with few strokes.  Do not overmix - some loose flour should remain at bottom of bowl.  Place dough onto a generously floured surface and gently pat into a 6" x 9" and 1 1/2" thick rectangle.  Divide dough in half lengthwise and slice each half into even triangles.  Place onto prepared pan 2" apart.  Brush scones with beaten egg.  Bake on middle rack for 30 min or until light brown.  Transfer to rack to cool.