Cheddar Herb Scones Recipe

Ingredients

• 4 cups Self-Rising Flour (if using All-Purpose add 2 additional teaspoons of baking powder)
• 1 Tablespoon granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 Tablespoon dried parsley
• 1 teaspoon garlic powder
• 12 Tablespoons butter (cold and cubed)
• 4 ounces Cheddar cheese
• 2 cups whole milk (cold)
• 2 Tablespoons butter (melted for topping)

Instructions

1. 1

   Preheat the oven to 375℉.

2. 2

   Sift the dry ingredients (flour, salt, sugar, baking powder) through a fine mesh strainer into a large mixing bowl. Whisk in the dried parsley and garlic powder.

3. 3

   Work the cubed butter into the dried ingredients using a pastry cutter or gloved hands until the mix resembles coarse bread crumbs.

4. 4

   Add the cheese and 75% of the milk. Work with gloved hands to mix the dough together. Add more milk a little as needed until the dough is 95% saturated.

5. 5

   Transfer to a lightly floured surface, lightly knead or fold so the dough is completely saturated, shaggy, and sticky.

6. 6

   Halve the dough and shape into two large rounds about 1/2 inch in thickness using your hands or a rolling pin. Use a sharp knife to portion 8 scones from each round.

7. 7

   Working in batches, add the scones to the flat side of a griddle with about 1 inch of spacing between each scone. Brush with melted butter on the tops. Bake for 15-20 minutes for smaller scones or if making only 8 scones bake for 25 minutes.

8. 8

   Bake for 15-20 minutes for smaller scones or if making only 8 scones bake for 25 minutes. Remove from the oven and transfer to a cooling rack. Allow the cast iron to cool between batches.