Cheddar Cheese Scones: Test Batch
I looked through many recipes before settling on one from King Arthur. After wading through all the reviews on the site I made a few changes to the recipe, to wit: increased the amount of salt, used one half of a very finely diced Vidalia onion instead of scallions and added a half teaspoon of onion powder, used a little more cheddar (roughly grated) than called for, added a quarter cup of grated parmesan, and used the optional dijon (mine was stone ground) but not the hot sauce. For dairy I used sour cream plus an additional tablespoon and a half, as the mixture needed more liquid. The eggs were warmed in hot water to room temp, which always IME produces a better result in baked goods. I used KA organic AP flour, increased the butter from 6 tbls to 7, and baked them in KA’s own heavy cast iron mini scone pan.
The scone pan is much slower to bake; the recommended time for scones on a sheet pan at 375 is 20 to 23 minutes. I had leftover dough and baked four on a sheet pan for 25 min. The scones in the KA scone pan took more than 30 minutes to cook, and the bottoms did not brown as much as the sheet pan scones. Anyway, a great result and I am going to make these for next week’s luncheon. They are rich and flavorful and the sharpness of that tomato relish will be a perfect accompaniment.
Comments (19)
- 3 years ago
- 3 years ago
- 3 years ago
3 years ago
Ded tired