Savory Cheddar and Fresh Herb Scones
Make scones ahead and freeze them on a baking sheet pan. Once frozen, store in a large freezer bag. Remove 15 minutes before baking. Brush with egg cream wash right before baking. Makes 8 scones
2 cups flour
2 tablespoons granulated sugar
1 tablespoon baking powder 3⁄4 teaspoon salt
2 tablespoons finely chopped fresh herbs such as rosemary, thyme or sage
6 tablespoons (3⁄4 stick) cold unsalted butter, cut into cubes
1⁄3 cup shredded cheddar cheese 3⁄4 cup heavy whipping cream
2 large egg yolks, lightly beaten
For finishing: 1 large egg 1 tablespoon whole milk
Preheat oven to 350 degrees. Line a baking sheet pan with parchment paper.
In a large bowl, combine flour, sugar, baking powder, salt and herbs. Using a pastry blender, work cold butter into flour mixture. Add cheese. Toss gently to combine.
In a small bowl, combine 3⁄4 cup cream and 2 egg yolks. Add all at once to flour mixture. Stir with a spatula or wooden spoon to combine. Use hands to gently knead mixture into a shaggy ball being careful not to overwork dough.
Set dough in center of a work area. Use hands to gently pat dough into a round about 1 1⁄2 inches thick and 8 inches in diameter. Use rolling pin to lightly smooth out top.
Cut round into 8 wedges. Place on prepared baking pans.
Combine whole egg with milk. Use pastry brush to glaze scone tops. Bake in preheated oven until golden brown, about 18 to 20 minutes. Cool 15 minutes before serving.