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BHH Blog | a toronto food blog

I found the one. You know what I’m talking about.

It’s that recipe you’ll use for the rest of your life, because you can’t believe anything else could be as good. You’ll keep it in your tacky, kitschy little recipe book and take it out over and over every weekend because even though you’ve probably made it a hundred times, you like to feel the creased paper in your hands and your little scribbles on the margins that make you feel like the real deal…oooorrrrr you’re probably just really bad at retaining information, and that’s okay too. (I could never do a Food Network competition.) For my mom, it’s the waffles she makes the same way every single time. For me, it’s these tall and fluffy scones with nuggets of cheese at every little bite. They’re the best.

Here’s why:

Diced cheese instead of grated. Dough cut into wedges, but baked as round to keep in more moisture. Cast iron pan for optimal wow-ness resulting in automatic rock star status from your easily impressed guests and family. Your kitchen will smell like rosemary for the rest of the day. The best.

They’re also very good, but that’s a given.

Cheese & Herb Scones
Adapted from Joy the Baker and Syrie Wongkaew

2 cups all-purpose flour
2 tbsp cornmeal
1 tbsp baking powder
1 tsp salt
1/2 cup (1 stick) unsalted butter, cold, cut into small cubes
2 large eggs
1/2 cup milk
1/4 pound cheese, diced into small cubes
3/4 tsp of dried oregano
1/4 tsp of rosemary
1/4 tsp of chili flakes

Whisk together flour, cornmeal, baking powder, salt, rosemary, oregano, and chili flakes. Cut in the cold butter with your fingers until the mixture becomes crumbly.

In a separate bowl, whisk together 2 eggs and milk. Add the wet ingredients all at once to the dry ingredients and fold together with a fork until almost fully incorporated. The dough will be wet and shaggy. Add the diced cheese into the dough and gently work them in. Turn dough out onto a lightly floured surface and knead for about 30 seconds. Form into a disk and cut into six wedges. Refrigerate for 10 minutes before baking.

When ready to bake, place chilled scones in a cast iron pan lined with parchment paper or a regular baking sheet. Brush with milk or an egg wash and sprinkle with coarse sea salt. Bake for 20 to 25 minutes until golden brown.

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Comments

5 Comments

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  1. March 10, 2012

    OH WOW. This looks amazing. Will def be trying this out ASAP !!

  2. March 13, 2012

    OMG _ I wanna get out of bed at midnight and make these – drool!

Trackbacks & Pingbacks

  1. Cheese Scones, Oat Scones, and a Sconenut (a doughnut-shaped scone) | BHH
  2. Winter Transitioning: Recipe round up #1 | BHH
  3. A few favourites for Mother’s Day | 3 Hour Brunch Friend

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