Light, flaky, cheesy, and pretty to look at! The versatility of this scone is it’s true charm. A tasty treat with brunch, dinners best biscuit, and made mini it is a great base for your favorite toppings. To switch it up try adding a tablespoon of pesto! Tasty!
Stir together in a large bowl;
- 2 cups of flour
- 2 teaspoons baking powder
- 1 tablespoon granulated sugar
- pinch of salt
- big pinch of cayenne pepper (to taste)
Cut 1/3 cup of butter into the flour mixture with a pastry cutter or two knives until the size of small peas. Toss grated cheeses with the flour mixture and make a well in the center. Add the liquid ingredients and stir until combined. With your hands gather dough together into a ball, then pat it flat, fold in half and pat it flat again, do this up to 10 times to pick up excess crumbs and ‘layer’ the dough. The dough starts quite dry but will come together, if needed wet your hands before patting it out to add additional moisture. Once combined transfer to a piece of wax paper on your counter. Pat out to about ¾ of an inch thick and cut with your favorite shape – I use a 2 ½ inch round.
Bake on a lightly greased sheet pan at 350 F for 12 to 15 minutes or until the tops are lightly brown and sides look flaky, and they have doubled in height.
Go ahead and add your own signature ingredient. I have had great results with 1 tbsp of pesto mixed in with the milk and egg or for a real treat try 1 tbsp pure maple syrup – great taste with the Parmesan.