After falling for the warmth and flakiness of the freshly baked lemon blueberry scones that I blogged a few weeks ago, I vowed to try some other versions.
And these, I think, are even better than the sweet variety.
They’ve got me obsessed with cheesy scones.
These are the absolutely flakiest, crumbliest, butteriest, shortest scones I have ever had. In my entire life.
They were amazing. They flaked apart and melted in your mouth beautifully. They were so flaky and short, they remind me of these cheddar cheese crackers I made.
They call for sour cream and an egg as the binder (instead of the buttermilk used in the blueberry recipe) and I think that’s what makes the texture so amazing.
Well that, and all that oozy, melty cheddar cheese.
They’ve got torn up prosciutto inside too, and lots of finely chopped up chives. You could really add whatever you wanted though – sun dried tomatoes, jalapeños, olives… the possibilities are endless.
They took all of 15 minutes to whip up and another 15 minutes to bake the other afternoon, and I ate so many of them warm and slathered in butter that I was done for dinner. Delicious. X
PS. Sorry about the photos guys. The time has changed back here and I have lost my afternoon light. Damn the darkness.
- 2 cups plain flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ½ tsp sea salt
- 110g unsalted butter, cold and cubed (8 tbsp)
- ½ cup sour cream
- 1 egg
- 1 cup cheddar cheese, grated
- 3 tbsp chopped chives
- 5 thin slices prosciutto, chopped
- A few tbsp cream, for brushing
- Preheat the oven to 200 C (400 F) and line a tray with baking paper.
- In the bowl of a stand mixer fitted with paddle attachment, place the flour, baking powder, baking soda, salt and cold butter.
- Turn the mixer onto a low speed and mix until only small flecks of butter remain.
- Whisk together the egg and the sour cream, and add this to the flour mixture. Mix, still on low, until the dough begins to come together.
- Add the cheese, prosciutto and chives and mix very briefly, you don’t want to overwork the dough.
- Turn the dough out onto a floured surface and shape it into a rectangle, about 2cm (3/4 inch) thick.
- Cut the rectangle down the centre lengthways, then cut each half into 4 rectangles.
- Arrange the scones on the prepared baking tray and brush with cream.
- Bake for 15 – 17 minutes, until puffed and golden.
- Serve warm with butter! Makes 8 scones.
- Happy baking!
Adapted from My Baking Addiction.