CHEESE n HERB SCONES

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When I first started baking, it was primarily cakes. I would weigh and measure everything back then. As I got a hang of  it I stopped measuring and went with instinct.

This was all very well, until two days ago, when I tried making cheese scones for the first time ever. They came out nice but there was something not quite perfect about them.

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So, I looked around for tips and found these, http://ovenhaven.wordpress.com/2012/02/09/from-the-mailbox-5-tips-on-baking-the-perfect-scones-recipe-nutella-scones/ , http://myfavouritepastime.com/2013/02/28/cheese-and-chive-scones/ .

I could say, I rediscovered how important small things can be in baking.

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My problem was definitely not having the butter cold enough and kneading the dough more than i should’ve.

I used the same recipe and measurements but the result was very different.IMG_1897

 

In a bowl take 1 cup all-purpose flour, 1 tsp baking powder, 1 tsp salt, ½ tsp black pepper, ½ tsp garlic flakes, ½ tsp dry chives, ½ tsp onion flakes, ½ tsp dry thyme, 2 tsp dry basil, 2 tsp chili flakes.

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Mix well.

Cut in butter till coarse crumbs form.

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Add ½ cup shredded cheese, and 3 tbsp parsley.

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Mix well.

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Add ½ cup of buttermilk, cut in with a spatula, and add more as needed to form dough.

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On a lightly floured tray kneed just till the dough comes together. Press till the dough is flat and about 1’’ high. Cut shapes using a cookie cutter or use a knife to cut rectangles. Do not rekneed too much as this will spoil the texture of the scones.

Brush with a little butter and top with chili flakes and dry basil.IMG_1891

Bake in the oven for 12-15 minutes.

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CHEESE n HERB SCONES

  • Servings: 8 wedges or 16 small rectangles
  • Difficulty: easy
  • Print

1 cup all-purpose flour

1 tsp baking powder

1 tsp salt

½ tsp black pepper

½ tsp garlic flakes

½ tsp dry chives

½ tsp onion flakes

½ tsp dry thyme

2 tsp dry basil

2 tsp chilly flakes

40 gms butter

½ cup shredded cheddar

3 tbsp chopped fresh parsley

¾ cup buttermilk

In a bowl take 1 cup all-purpose flour, 1 tsp baking powder, 1 tsp salt, ½ tsp black pepper, ½ tsp garlic flakes, ½ tsp dry chives, ½ tsp onion flakes, ½ tsp dry thyme, 2 tsp dry basil, 2 tsp chili flakes.

Cut in butter till coarse crumbs form

Add ½ cup shredded cheese, and 3 tbsp parsley. Mix well.

Add ½ cup of buttermilk, cut in with a spatula, and add more as needed to form wet dough.

On a lightly floured tray kneed just till the dough comes together. Press till the dough is flat and about 1’’ high. Cut shapes using a cookie cutter or use a knife to cut rectangles. Do not rekneed too much as this will spoil the texture of the scones.

Brush with a little butter and top with chili flakes and dry basil.

Bake in the oven for 12-15 minutes.

//

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