I stopped in at Beaucoup Bakery the other day and grabbed a cheese scone (and a few other pastries, truth be told). It was fantastic; just the perfect thing when you're hungry but don't have time to sit down to lunch. I'm friends with a teacher at an inner city elementary school, and have been trying to think of a healthy, easy-to-eat snack to bake her class. Cheese scones fit the bill.
To make them a little healthier, I made mine with whole wheat flour. You can add more cheese if you like. Currants and cheese also make a nice combo. These are based on a recipe in Baking with Julia by Julia Child. They aren't the same texture as Jackie Ellis' at Beaucoup, but I think you'll like them. I hope you will.
Ingredients:
- 3 cups whole wheat or all purpose flour
- 1/3 cup sugar
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp salt
- 1 1/2 sticks (6 oz) cold, unsalted butter cut into small pieces
- 1/4 cup sharp cheddar cheese (I like Imperial cheese in the small red tub)
- 1 cup buttermilk (+1/3 if using whole wheat flour)
Directions:
- Pre-heat oven to 425 F.
- Place all dry ingredients in a bowl big enough to cut in butter.
- With pastry cutter, cut in butter, or pulse briefly in food processor until it resembles coarse corn meal.
- Break up and mix in cheese.
- Add buttermilk to flour mixture, stirring with a fork until just moistened. Add a little more buttermilk if dough will not stick together.
- Form a ball and turn out onto lightly floured rolling surface.Need a few times. Cut dough in half. Roll out dough to 1" thickness and cut into four pieces. Do the same with the second ball.
- Place on an ungreased baking sheet and bake for 10-12 minutes or until lightly brown on edges.
- Serve warm or at room temp. Toast whole for that "just-baked" texture.
