These warm cheddar scones are possibly the way to my heart.
I met Susan Holding of The Little French Bakery at Alt Summit. We were cooking chicken together with Kelsey Nixon and shared a stove! Susan posted this wonderful recipe recently for Cheddar Scones and I just had to share it with you. A serious upgrade from what I remember from my Red Lobster-loving days.
It’s perfect for pairing with a chowder, soup or stew and perfect comfort food for this cool fall weather. You can also whip ’em up for weekend brunch and serve with eggs. I’ve never tried making scones from scratch before – maybe once, but I probably used a mix. I’m most impressed with how easy it really is.
Thank you Susan for sharing your recipe with me!
CHEDDAR & MUSTARD SCONES
- 4 cups plain white flour
- 135g butter
- 350g mature cheddar
- 1 1/2 cups (350ml) buttermilk
- 3 tablespoons (45 ml) baking powder
- 3 tablespoons (45 ml) English mustard powder
- 2 pinches salt
- Pre-heat oven to 425 F
- Mix all dry ingredients
- Add butter & grated cheese
- Add buttermilk and mix well
- Knead well and cut to size
- Brush with egg wash and cook for 12-15 minutes and enjoy!
Best enjoyed warm out of the oven, ripped apart and slathered in butter. These would also make for a lovely hostess gift over the holidays. Wait for them to cool, place in a pretty basket lined with a cloth napkin or toss a few in a cellophane bag and tied up with a pretty ribbon!
For more fantastic recipes and to learn more about Susan Holding – visit her online at The Little French Bakery.