Delicious herb and cheese scones. Perfect with a bowl of soup or chili.
Course Bread
Cuisine American
Keyword cheese, lemon, meyer lemon, scones, thyme
Budget Cheap
Prep Time 12 minutesminutes
Cook Time 15 minutesminutes
Chilling in freezer 30 minutesminutes
Total Time 57 minutesminutes
Servings 6
Calories 219kcal
Equipment
Small bowl
Microplane for zesting
Medium bowl or large bowl
Pastry blender
cheese grater
small cast iron skillet 6" diameter
wooden spoon
Ingredients
¾cupsmilk
Juice and zest of ½ lemon
1 ½cupsflour
½tablespoonsbaking powder
¼teaspoonsbaking soda
½teaspoonssalt
1tablespoonsfresh minced herbsyou get to choose
4tablespoonscold butter
¼cupfinely grated cheeseI used cheddar
Instructions
Measure milk and pour into a small bowl. Cut a lemon in half and squeeze the juice into the milk. Zest the lemon and add the zest to the milk. Drop the squeezed lemon half into the bowl. Let sit at room temperature until the milk curdles and becomes thick. Remove the lemon half and scrape any milk that might be stuck on it back into the bowl.
In a medium bowl add the flour, baking powder, baking soda, salt, and herbs. Whisk to mix well. Using a cheese grater, grate the cold butter into the dry ingredients. Use a pastry blender to cut the butter into the flour mixture until it is in small pieces. Pour in the milk and cheese and stir only until the soft dough holds together.
Transfer the dough to a lightly floured surface and flatten into a thick circle about 6 inches in diameter. Cut the dough into triangles or cut with biscuit cutter.
Place the cut dough in a small cast iron skillet or other baking pan. They will rise and spread out, so if you want them softer, place them about ½ inch apart. If you like them crispy place them farther apart. I cut mine into six triangles then put five in the skillet and the extra on a small baking dish. It's the perfect treat for the cook or taste-tester in the house.
Preheat oven to 425 degrees.
While the oven is heating allow the scones to rest in the freezer for up to 30 minutes. This helps them rise better but is optional. I did it with good results so I recommend it.
Place the pan straight into the oven from the freezer and bake for 10-15 minutes. Remove from oven, brush tops with melted butter and enjoy while still warm.