Monday, October 19, 2009

Cheddar Herb Scones

This savory scone is inspired from the early morning version I usually bake, which is adapted from the Food Network's Barefoot Contessa, Ina Garten. It is also pays homage to its cousin, Red Lobster's wonderful Cheddar Bay Biscuit. My family and I often have dinner at Red Lobster in Queensbury, New York. It has a nice sea-faring atmosphere and, for a "chain" restaurant, the food is always affordable and very good. It's a place where my siblings and I can sit for a long time after dinner and laugh like fools!

This scone doubles as a nice side for a hot breakfast or as a welcome replacement for the usual dinner roll or sliced Italian bread. It comes together very easily—no mixer needed. These freeze very well, too. If this recipe makes more than you need for one occasion, simply place in a freezer bag after cutting the dough apart. When you’re ready to bake, take out what you need, let thaw for a few minutes and bake as usual.

Cheddar Herb Scone

Oven 375°F

2 cups flour
1 tablespoon baking powder
1 teaspoon salt
1/2 tsp. garlic powder
8 tsp. cold butter (1/2 cup plus two tsp.), grated or chopped into small (pea-sized) pieces
¾ cup grated cheddar cheese
2 tablespoons fresh, savory herb of your choice (or 1 tbsp. dry) I like dill, parsley, or basil.
2 eggs, beaten
½ cup buttermilk (or milk soured for five minutes with 1.5 tsp. vinegar)
Egg wash (1 additional egg beaten with 1 tbsp. water)

Mix flour with baking powder, salt, and garlic powder. Stir in grated butter, cheddar cheese, and herbs. Make a well in center.

Mix beaten egg with milk and pour into center of well. Pull all dry ingredients into the wet with a fork until all is incorporated.

On floured surface, form into two disks about six inches round. Place on wax paper or parchment paper on cookie sheet and freeze for about 20 minutes. Remove from freezer and cut each disk into sixths.

Separate into individual scones on cookie sheet.

Brush with egg wash.

Bake for 20 minutes or until edges begin to brown.

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