I'm still thinking about New Year breakfast/brunch ideas for when my cousins come for our annual sleepover. Shakshuka is a definite. But I am also going to make these cheddar cheese scones and serve them with butter and/or a really special apple butter condiment that I tasted at Kosherfest last November.
You can use any good, sharp cheddar for the recipe, but at Kosherfest I tasted The Cheese Guy’s Double Ale Cheddar Cheese, which won an award for Best Dairy/Cheese, and loved its boozy tang, so if you can find it, you can give it a try.
The company's Vermont Apple and Maple Syrup Butter also won for Best Jams/Preserves and Dried Fruit. I figured -- the sharp cheese and the sweet apple butter -- it's a good combo!
- 2 cups sifted all-purpose flour
- 1 tablespoon sugar
- 2-1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 6 tablespoons butter
- 1/2 cup shredded cheddar cheese
- 1 large egg
- 2/3 cup plain Greek style yogurt
Preheat the oven to 425 degrees. Lightly grease a cookie sheet. Combine the flour, sugar, baking powder, baking soda and salt in a bowl. Add the butter in chunks and work the butter into the dry ingredients until the mixture resembles coarse meal. Stir in the cheese. Mix the egg and yogurt together and add them to the dry ingredients. Mix until a soft dough forms. Roll the dough on a floured surface to a circle of 1/2" thickness. Cut the dough into eighths. Place the scones on the prepared cookie sheet. Bake for 12-15 minutes or until scones are browned and well risen.