Friday, August 10, 2012

Garlic, Herb and Cheddar Scones

I decided it was a scone day.  My first attempt today was in the cheese family.  I think my second attempt will be with fruit.  I am waffling between apples and blueberries.  Anyhow, here is what I did:

Garlic, Herb and Cheddar Scones

4 cups flour 
3 tsp baking powder 
1 tsp baking soda
2 heaping tsp garlic powder
1 tsp Italian seasoning
1 tsp parsley
12 tablespoons butter 
½ tsp salt 
2 cups shredded Cheddar cheese (I used sharp)
4 heaping tsp minced garlic
1 1/3 cup milk, 1 tsp milk for glaze

Preheat oven to 375 degrees.  Lightly grease a baking sheet, or if you are like me, you are using a stoneware baking sheet that does not need to be greased, so you can skip this step.

In a large bowl, mix flour, baking powder, baking soda, garlic powder, Italian seasoning, parsley and salt.  Cut in the butter, either with a fork or your fingers until it forms small balls.  Stir in cheese and minced garlic. 

 Flour before adding the milk

Gently mix in the milk, just until combined.   Use your hands to finish mixing it into a solid dough.  Be careful not to knead it for too long.  Once it sticks together easily, make sure to stop.  If you are concerned, let it rest for 10 to 20 minutes in the refrigerator.

Press your dough into a 1 inch thick round. Cut into 16 wedges. Place on prepared tray and brush with milk. 
Baking 8 at a time

Bake in preheated oven for 15 to 20 minutes, or until lightly browned. Serve hot or let cool on a wire rack.

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