Double Cheese Scones
By Erica TurnerPublished on August 6, 2024
Time
55 minutes
Yield
Makes 8 scones
Ingredients
Before You Begin
We strongly recommend measuring the flour and cheese by weight. We like the flavor of cheddar cheese that's been aged 16 to 18 months, but any block of extra-sharp cheddar will work. Yellow cheddar adds contrasting color, but white cheddar can be used. The scones are best enjoyed warm.
Instructions
- Adjust oven rack to middle position and heat oven to 400 degrees. Line rimmed baking sheet with parchment paper. Pulse 2 cups (10 ounces) all-purpose flour, 1 cup grated Parmesan cheese, 4 teaspoons baking powder, 1 teaspoon table salt, and ½ teaspoon dry mustard in food processor until combined, about 5 pulses. Add 4 tablespoons chilled unsalted butter, cut into ½-inch pieces, and pulse until butter is reduced to mostly pea-size pieces, 25 to 30 pulses. Transfer mixture to large bowl. Add 1½ cups shredded extra-sharp yellow cheddar cheese and toss until coated with flour mixture.
- Whisk 1 cup milk and 1 large egg together in small bowl. Set aside 1 tablespoon milk mixture. Add remaining milk mixture to flour mixture and, using rubber spatula, fold until no dry bits of flour remain.
- Transfer dough to well-floured counter. With your floured hands, knead dough until cohesive, 4 to 6 times, dusting counter with more flour as needed. Using your floured hands, pat dough into 7-inch round, about ¾ inch thick. Using floured bench scraper or sharp knife, cut dough into 8 wedges, recoating bench scraper with flour if it begins to stick.
- Arrange scones on prepared sheet, spacing them at least 1 inch apart. Brush tops of scones with reserved milk mixture. Bake until risen and golden brown, 15 to 18 minutes, rotating sheet halfway through baking. Let scones cool on sheet for 10 minutes. Serve scones warm or at room temperature.
Time
55 minutesYield
Makes 8 sconesIngredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
Cheese scones pair a golden, craggy-crusted pastry and a cushiony crumb with the sharp, nutty depth and richness of a good cheddar toastie. To maximize complexity, we used ultranutty mature cheddar and supplemented it with tangy, saline Parmesan cheese. Grinding the Parmesan into the flour mixture ensured that there would be cheesy depth in every bite. Minimizing the amount of butter in the dough made it possible to add a full 6 ounces of rich cheddar. Pulsed together in the food processor and then briefly kneaded, the dough came together in moments.
Want more? Read the whole storyBefore You Begin
We strongly recommend measuring the flour and cheese by weight. We like the flavor of cheddar cheese that's been aged 16 to 18 months, but any block of extra-sharp cheddar will work. Yellow cheddar adds contrasting color, but white cheddar can be used. The scones are best enjoyed warm.
Instructions
- Adjust oven rack to middle position and heat oven to 400 degrees. Line rimmed baking sheet with parchment paper. Pulse 2 cups (10 ounces) all-purpose flour, 1 cup grated Parmesan cheese, 4 teaspoons baking powder, 1 teaspoon table salt, and ½ teaspoon dry mustard in food processor until combined, about 5 pulses. Add 4 tablespoons chilled unsalted butter, cut into ½-inch pieces, and pulse until butter is reduced to mostly pea-size pieces, 25 to 30 pulses. Transfer mixture to large bowl. Add 1½ cups shredded extra-sharp yellow cheddar cheese and toss until coated with flour mixture.
- Whisk 1 cup milk and 1 large egg together in small bowl. Set aside 1 tablespoon milk mixture. Add remaining milk mixture to flour mixture and, using rubber spatula, fold until no dry bits of flour remain.
- Transfer dough to well-floured counter. With your floured hands, knead dough until cohesive, 4 to 6 times, dusting counter with more flour as needed. Using your floured hands, pat dough into 7-inch round, about ¾ inch thick. Using floured bench scraper or sharp knife, cut dough into 8 wedges, recoating bench scraper with flour if it begins to stick.
- Arrange scones on prepared sheet, spacing them at least 1 inch apart. Brush tops of scones with reserved milk mixture. Bake until risen and golden brown, 15 to 18 minutes, rotating sheet halfway through baking. Let scones cool on sheet for 10 minutes. Serve scones warm or at room temperature.
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