5. Mix Wet Ingredients
In a separate small bowl, whisk together the buttermilk and egg. Pour this mixture over the dry ingredients and gently fold it in using a spatula. Be careful not to overmix; the dough should just come together. It will be slightly sticky but manageable.
6. Shape the Dough
Turn the dough onto a lightly floured surface. Gently knead it just 2-3 times to bring it together. Pat it into a round disk about 1 inch thick. For classic scones, cut the disk into 8 wedges. Alternatively, you can use a biscuit cutter to make circular scones.
7. Prepare for Baking
Place the wedges or circles on the prepared baking sheet. Brush the tops lightly with buttermilk for a golden finish. Sprinkle extra cheese or flaky sea salt on top if desired.
8. Bake to Perfection
Bake in the preheated oven for 15–20 minutes, or until the scones are golden brown and a toothpick inserted in the center comes out clean.
9. Cool Slightly and Serve
Allow the scones to cool for 5 minutes on a wire rack. Serve warm with butter, or enjoy them as-is with a bowl of soup, a salad, or as a savory snack.
Tips for Success:
- Cold butter is key: Keep your butter chilled until the last moment to ensure flaky layers.
- Do not overmix: Overworking the dough can make scones tough. Gentle folding is enough.
- Fresh herbs: Chives, parsley, thyme, or rosemary all work beautifully—feel free to experiment.
- Cheese variety: Sharp cheddar gives the best flavor punch, but Gruyère or Parmesan can be used for a different twist.
These savory cheddar and herb scones are more than just a side—they’re a treat that’s tender, flaky, and bursting with flavor. Once you try them, you’ll want to make them again and again, whether for a cozy lunch or an afternoon snack.
If you want, I can also make a simplified “easy-to-follow” version with tips for beginners, so you can make these scones perfectly on your first try.
Do you want me to do that?
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