During the frosty winter season, it is important to have your breakfast snacks in a row. You should be able to roll out of bed, turn on the oven, and warm your kitchen and your belly in a swift 30 minutes. Here’s a scone recipe, using dill cheddar cheese from the Union Square Greenmarket, that can be prepped ahead of time, stored in the fridge or the freezer, and baked off in 15 minutes. I love them straight out of the oven with a dollop of my homemade cultured butter; a recipe I’ve perfected and share during my Private Cheese Making Workshop offerings.
Photography and Recipe by Kristina Mazzio
- 1 cup 6 tablespoons all purpose flour
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon salt
- 3 oz unsalted butter
- 1/2 cup shredded Dill Cheddar Cheese
- 1 egg yolk
- 3.75 oz heavy cream
Adjust oven rack to lower middle position and preheat the oven to 400ºF.
Start by mixing flour, baking powder, and salt in a bowl. Incorporate the butter until the mixture looks like sand (still with small chunks of butter). Mix in cheese until evenly distributed.
NEED IMAGE: [missing - Dill Cheddar Scones?]
In a separate bowl mix heavy cream and egg yolk. Slowly add to the flour mixture until mixture comes together. Be careful not to over mix! Roll out into a circle an inch thick. Then cut into six pieces.
Place on a cookie sheet lined with parchment paper, about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature.