I’m madly experimenting with childhood favorites that I think are perfect for Holiday gatherings. I have some people coming over on Sunday and rather than present them with the now awfully ubiquitous bruschetta or even worse, hummus and chips, I thought I’d Bake a batch of light, cheese scones, which are delicious on their own or served warm with butter. If you are throwing a “wine & cheese” party this holiday season – or have a pot-luck coming up, these are perfect crowd-pleasers. That said, once you have a warm batch sitting on your wire rack, you and your family will be hard-pushed not to devour the whole lot.
CHEDDAR CHEESE SCONES
2 cups all-purpose flour
3 tsp baking powder
1tsp baking soda
1tsp dry mustard powder
5tbsp unsalted butter., cold
7/8 cup plain yogurt or buttermilk
1 cup grated strong cheddar cheese & 2tbsp for dusting
Pre-heat the oven to 425 degrees F
Grease a large baking sheet.
Place the dry ingredients in the bowl of your food processor.
Roughly cut up the butter and add.
Pulse so that the mixture resembles rough breadcrumbs. Add the grated cheese and pulse once more.
Empty into a bowl and add the yogurt or buttermilk – mix it in with a metal spoon. Carefully press the mixture with your hands into a ball of dough. Work as lightly as possible as you don’t want to overwork the dough.
Flour a board and roll out to about 3/4 of an inch.
Press out scones with a small cookie cutter and place on baking sheet.
Sprinkle a little grated cheese over each one.
Pop in the oven for 7-8 minutes. If they’re not browned on top, give them another minute. Remove and cool on wire rack.
Enjoy with copious amounts of butter – but make to warm them if you’re not eating them straight from the oven.
They freeze brilliantly or keep up to 3 days in an airtight container.