Cheddar Herb Scones

We needed something to go with minestrone soup – these were delish! Good flavor – I would have liked for them to be more crunchy rather than cake-like, but oh well. Nobody cared.

Cheddar Herb Scones

2 cups cake flour

1 1/3 cups all-purpose flour, plus 1/4 cup additional for kneading and rolling

4 1/2 tsp. baking powder

1/2 tsp. salt

1/2 tsp. garlic powder

1/2 tsp. dried oregano

1/2 tsp. dried basil

1/4 tsp. dried thyme

1 tsp. dill weed

1/2 cup cold butter

1 cup plus 2 T. buttermilk

2 eggs

2 T. honey

1 cup shredded cheddar cheese

Combine flours, baking powder, salt, and herbs. Cut in butter until mixture is like fine peas/cornmeal. In a separate bowl, whisk together buttermilk, eggs, honey, and cheese. Add crumb mixture; stir just until mixed, adding more flour as necessary. Turn onto a floured surface and knead 5-6 times. Divide dough in two; divide each into about 8-inch circles. Cut each circle into 8 wedges. Place wedges on greased cookie sheets. Bake at 375 degrees for 16-18 minutes or until firm to the touch. Enjoy

Yield: 16 scones

Note: Feel free to substitute whole wheat flour plus some cornstarch!



2 thoughts on “Cheddar Herb Scones

  1. Kaitlin says:

    Those scones look wonderful! I’m sure that they tasted good, too. =)

  2. BethAnn says:

    Those look good!!!!

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