Three Cheese Scones
These are savory scones with a deep flavor from Parmesan, sharp cheddar, and Red Leicester, plus English mustard and Worcestershire sauce. They get a glossy, golden-brown top from a double egg wash.
Ingredients (~10 scones)
- 2 3/4 cups all-purpose flour
- 1 teaspoon Kosher salt
- 1 tablespoon + 2 teaspoons granulated sugar
- 4 1/2 teaspoons baking powder
- 6 1/2 tablespoons unsalted butter, cold and cubed
- 1/3 cup + 1 teaspoon whole milk
- 1/3 cup + 1 1/2 tablespoons buttermilk
- 1 1/2 tablespoons English mustard (or Dijon)
- 1 1/2 teaspoons Worcestershire sauce
- 1 cup grated Parmesan
- 1/2 cup grated mature cheddar
- 1/2 cup grated Red Leicester (or substitute more sharp cheddar)
- 1 large egg, beaten (for egg wash)
Prepare the Scone Dough
Line two baking sheets with parchment paper.
Place the flour, Kosher salt, sugar, baking powder, and cold cubed butter into the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed for ~3-5 minutes, until the mixture looks like a crumble with no large chunks of butter remaining.
This can also be done by hand by rubbing the butter into the flour with your fingertips.
In a separate jug, combine the whole milk, buttermilk, mustard, and Worcestershire sauce.
Add this liquid to the flour mixture and mix on low speed until it just forms a dough. Add all the grated cheeses and mix briefly to combine.
Cut and Chill the Scones
Tip the scone dough onto a lightly floured surface. Knead it gently just a few times until it comes together and is mostly smooth.
Roll the dough out to a thickness of ~1/2 to 3/4 inch.
Cut out the scones using a 3-inch round cutter. You can gather the scrap dough, re-roll it once, and cut the remaining scones.
Turn each scone upside down and arrange it on your baking trays. This gives the scones a flatter top.
Leave an inch or two between them. Brush the tops with the beaten egg, but try not to let any egg wash drip down the sides.
Refrigerate the trays of scones for at least 1 hour.
Bake the Scones
Set your oven to 400F.
Take the scones from the fridge and brush the tops with the egg wash a second time.
Bake for ~7 minutes, then rotate the trays. Continue to bake for another ~3-5 minutes. The scones should be golden brown and glossy.
Remove from the oven and let them cool on the tray.
Three Cheese Scones
Ingredients
Ingredients (~10 scones)
- 2 3/4 cups all-purpose flour
- 1 teaspoon Kosher salt
- 1 tablespoon + 2 teaspoons granulated sugar
- 4 1/2 teaspoons baking powder
- 6 1/2 tablespoons unsalted butter cold and cubed
- 1/3 cup + 1 teaspoon whole milk
- 1/3 cup + 1 1/2 tablespoons buttermilk
- 1 1/2 tablespoons English mustard or Dijon
- 1 1/2 teaspoons Worcestershire sauce
- 1 cup grated Parmesan
- 1/2 cup grated mature cheddar
- 1/2 cup grated Red Leicester or substitute more sharp cheddar
- 1 large egg for egg wash, beaten
Method
- Mix flour, salt, sugar, baking powder, and cold cubed butter in stand mixer until crumbly.
- Whisk milk, buttermilk, mustard, and Worcestershire sauce in separate container.
- Add liquid to flour mixture and mix until dough forms. Fold in cheeses.
- Knead dough briefly on floured surface.
- Roll out to 1/2-3/4 inch thickness.
- Cut with 3-inch round cutter. Arrange scones upside down on parchment-lined baking sheets.
- Brush with egg wash. Refrigerate for 1 hour.
- Preheat oven to 400F.
- Brush scones with egg wash again.
- Bake 7 minutes, rotate trays, then bake 3-5 more minutes until golden brown.
- Cool on baking sheet.
