CHEDDAR BEER SCONES - makes about 13 3" round scones
Oven - 425 degrees F
Line cookie sheet with parchment paper, spray with cooking spray
2 3/4 cups all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
6-8 oz. sharp cheddar, shredded (I only had 6 ounces, but I would have used 8!)
half an onion, minced fine and sauteed until lightly browned in 2 tsps. butter
2 teaspoons spicy brown or Dijon mustard
1 tablespoon olive oil
1 1/4 cups cold beer (I used Yuengling Traditional Lager)
2 tablespoons raw, finely minced onion
Stir together flour, sugar, and baking powder, and shredded cheese. All at once, stir in browned onion, mustard, egg, and oil. When that is all mixed in, slowly add the beer, a little at a time, until you have a nice lump of scone dough that's moist but not wet. On lightly floured surface, knead the dough 6 or 8 times to create layers. Roll out to about 1/2-inch thick and cut with round biscuit cutter. Reroll scraps (they won't be quite so pretty). Brush with egg wash (1 egg beaten with a little bit of water) and sprinkle with raw minced onion and sesame seeds.
Bake at 425 degrees for 15 minutes.
|A new favorite - Cheddar Beer Scones (click to enlarge)|
Photos: by Adirondack Baker