Skip to main content

cheddar dill buttermilk scones


 Ok, we made it past the actual Election Day, but as painful as that was the election vote count continues for who knows how long?  We are waiting for the votes to be counted.  Why didn't every State count the early votes as they came in?  Then all the votes would be counted without this ridiculous dragged out count with all the drama.  Drama, chaos, negativity... gee whiz who does that sound like?  That's all I'm going to say about the election.  Ok, I made cheddar dill buttermilk scones.  Buttermilk is interesting in these scones, actually makes the texture similar to biscuits.  I love biscuits, especially filled with cheese and fresh dill.  I served my scones with curried butternut squash soup, I'm going to share my soup recipe in a separate post right after this scone recipe.  

Ingredients and Recipe for Cheddar Dill Buttermilk Scones
Makes 8 scones

2 & 1/2 cups all purpose flour
1 tablespoon granulated sugar
1 tablespoon baking powder
1 teaspoon sea salt
1/2 cup or 1 stick cold unsalted butter, cut into bits
3 large eggs, 2 for the scones and 1 for an egg wash for top of scones
2/3 cup buttermilk
2/3 cup grated sharp cheddar
1/3 cup grated Gruyère cheese 
1/4 cup finely chopped fresh dill

Preheat the oven to375F
In a large bowl, whisk together the flour, sugar, baking powder and salt.  Work the cold butter bits into the flour mixture with your very clean fingers until you have a soft slightly wet mixture.
Whisk the eggs and add the buttermilk then add mixture to the flour mixture to form a sticky dough.
Stir in the cheeses and the dill, lightly mixing.
Turn the scone dough onto a floured board and knead gently.  Form a thick round with the dough on a parchment lined baking sheet and cut into 8 slices.
Make an egg wash with the extra egg, beating until slightly foamy in a small bowl.
Brush the slices with the egg wash.
Slightly pull the slices away from each other before baking.
Bake for 25 minutes or until slightly golden color on top.
Cool scones on a metal rack, serve slightly warm with curried butternut squash soup, recipe to follow.




Comments

Popular posts from this blog

springtime chamomile tea cake with strawberry icing

 Good grief, Easter is in the rear view mirror and we are deep into this new year.  And once again it's tea time at my house.  This chamomile tea cake is a beautiful sweet addition to any tea ritual, especially my favorite, chamomile tea, which I rediscovered in my hotel room in Carmel earlier this fast moving year.  I highly recommend a slice of chamomile tea cake with strawberry 🍓 icing with a cup of chamomile tea to just take a moment and slow this year down.  Baking with tea is both creative and fun.  Earlier this year I made Earl Gray sugar cookies which are made using the same method of infusing the butter with loose tea.  For my tea cake I also rubbed the lemon zest into the sugar -another way to lend a pop of citrus to your baking. The strawberry icing is made using freeze dried strawberries, I pulverize them in my spice mill and then they are pressed through a fine sieve into the confectioner's sugar.  In addition to using lemon zest rub...

chermoula spiced multi colored cauliflower salad

 What do you do when you've said, "no"to the same person so many times that you feel like a new approach is needed, like I'll get back to you, or say something that's not true- I did that or whatever when you haven't done anything at all.  Or you could try being honest and say I'm never going to say yes or do that thing that you keep asking me about, not going to happen in this lifetime.  I wish that everything in life would be as straight forward as making a salad, especially a salad that could be made ahead of time and brought to a potluck in a beautiful handmade pottery bowl.  Should you tell people at the potluck that you made the bowl yourself?  In your pottery studio overlooking the Pacific Ocean ??  Probably should draw a line on that one, I don't know, maybe you could give it a try.  Or you could share that you made up the recipe while doing brain surgery.  Might be a good way to make some crazy new friends because the people you know alre...

kale quinoa apple pecan salad with feta

Salade Kale Quinoa Apple Pecan with Feta  1&1/2 cups water or vegetable broth  3/4 cup quinoa, rinsed and drained 1/2 cup dried cranberries  6 cups curly leaf kale, washed, rinsed, trimmed and chopped Sea salt  1 Fuji apple, cored and thinly sliced 1 small shallot, thinly sliced 1/3 cup toasted pecans, chopped 2 ounces crumbled Feta 1 tablespoon Dijon mustard  1 tablespoon extra-virgin olive oil 1 tablespoon maple syrup 1 tablespoon lemon juice Piment d’Espelette, to taste, or a generous pinch Freshly ground fermented white pepper, to taste In a medium saucepan bring the water or vegetable broth to a boil and add the quinoa, reduce heat to low. Cover and simmer for about 15 minutes or until water is absorbed and quinoa is tender.  Fluff with a fork and place the cranberries on top.  Cover the pan and let steam for 5 minutes. Meanwhile, place the kale in a large salad bowl and season with the sea salt, rub in about 1 teaspoon salt and massage with y...