2 cups self-rising flour
½ cup butter, chilled and diced (1 stick)
1/4 cup extra sharp cheddar cheese, grated
Zest of ½ medium orange (about 1 tablespoons)
1/3 cup buttermilk
1 large egg, beaten
½ cup butter, chilled and diced (1 stick)
1/4 cup extra sharp cheddar cheese, grated
Zest of ½ medium orange (about 1 tablespoons)
1/3 cup buttermilk
1 large egg, beaten
Preheat oven to 400 degrees
1. Place the flour and the butter into the bowl of a food processor. Pulse until the mixture resembles course crumbs.
2. Add the cheese and orange zest and pulse just to combine.
3. Pour just enough of the buttermilk through the feed tube so that a dough forms around the blade.
4. Remove the dough to a floured board and knead lightly.
5. Roll out the dough. Use a biscuit cutter dipped in flour to cut out scones. (Or roll the dough into a thick circle and cut into triangular, pie-shaped pieces).
6. Place the scones on a Silpat lined baking sheet.
7. Brush the tops with beaten egg.
8. Bake for 12 to 15 minutes depending on size. The scones should be golden brown on the top.
9. Cool on a wire rack.
Yield 10 to 12 scones
Preparation Time: 10 minutes plus baking
1. Place the flour and the butter into the bowl of a food processor. Pulse until the mixture resembles course crumbs.
2. Add the cheese and orange zest and pulse just to combine.
3. Pour just enough of the buttermilk through the feed tube so that a dough forms around the blade.
4. Remove the dough to a floured board and knead lightly.
5. Roll out the dough. Use a biscuit cutter dipped in flour to cut out scones. (Or roll the dough into a thick circle and cut into triangular, pie-shaped pieces).
6. Place the scones on a Silpat lined baking sheet.
7. Brush the tops with beaten egg.
8. Bake for 12 to 15 minutes depending on size. The scones should be golden brown on the top.
9. Cool on a wire rack.
Yield 10 to 12 scones
Preparation Time: 10 minutes plus baking
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