I took these scones to an after-church potluck, cutting them into bite-sized pieces. They are yummy and fattening and have little redeeming value in terms of nutrition. When making them at a high elevation, use scant measures of the baking powder and baking soda.
Serves 8 or more
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon dried thyme leaves
1/4 teaspoon salt
6 tablespoons butter, frozen
2 cups (8 ounces) sharp Cheddar cheese, shredded
2 large eggs
2/3 cup buttermilk plus additional 2 tablespoons
1. In medium-sized bowl, stir together flour, baking powder, baking soda, thyme, and salt.
2. Grate frozen butter into bowl. Stir.
3. Add shredded Cheddar cheese to bowl and stir.
4. In small bowl, whisk eggs. Then whisk in 2/3 cup buttermilk.
5. Add wet ingredients to well made in dry ingredients. Stir with fork just until dough holds together.
6. Knead dough on lightly floured surface for only about 10 times.
7. Pat to about 1-inch thickness. Cut into desired shapes. For instance, small pieces for appetizers, wedges for dinner bread.
8. Place scones on large ungreased cookie sheet about 2 inches apart.
9. Brush tops lightly with remaining buttermilk.
10. Bake scones for 12 to 20 minutes, depending on size of scones.
11. Serve warm.