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
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.
Notes
Serve warm. Can be stored in airtight container for 2-3 days.