Cheddar Scones

Yield: 16

2 cups all-purpose flour, plus more for hands and work surface

2 tsp baking powder

1/2 tsp baking soda

1 tsp sugar

3/4 tsp salt

1/2 cup unsalted butter, very cold or frozen

1 cup cheddar cheese, shredded

1 stalk green onion, thinly sliced

1/2 tsp thyme

1/2 tsp garlic powder

1/2 cup buttermilk

1/4 cup whipping cream

2-3 tbsp water

1. Preheat oven to 400F. Line a baking sheet with parchment paper.

2. In a large bowl, whisk the flour, baking powder, baking soda, sugar, and salt together.

3. Grate the frozen butter into the flour mixture. With your fingers, crumble the butter into the flour until the mixture resembles coarse meal.

4. Add cheese, green onion, thyme, and garlic powder. Stir to combine.

5. Add in wet ingredients and mix until a shaggy dough is formed.

6. Pour the dough onto a floured surface and gently pat the dough until the flour mixture just comes together into one mass and shape the dough into a large rectangle. Be careful not to over mix.

7. Using a floured rolling pin, roll out the dough into a large rectangle. Fold it in half then roll out the dough again.

8. Using a sharp knife, cut the dough into 8 even rectangle biscuits, then cut in half to make triangles.

9. Place scones 1/2-inch apart on the prepared baking sheet.

8. Bake for 17 to 18 minutes, or until lightly golden and cooked through.

https://simplicityandastarter.com/sourdough-garlic-herb-biscuits/#mv-creation-93

Blueberry Scones

Yield: 8

2 cups all-purpose flour, plus more for hands and work surface

1 cup sugar

2 1/2 tsp baking powder

1/2 tsp salt

1/2 cup unsalted butter, very cold or frozen

1/2 cup milk

1 egg

1 tsp vanilla extract

1/2 cup blueberries

1 egg, for eggwash

turbinado sugar

1. Line a baking sheet with parchment paper.

2. In a large bowl, whisk the flour, sugar, baking powder, and salt together.

3. Grate the frozen butter into the flour mixture. With your fingers, crumble the butter into the flour until the mixture resembles coarse meal. Set aside.

4. In a small bowl, whisk milk, egg, and vanilla extract together. Add to flour mixture and then combine together with a rubber spatula until everything appears moistened.

5. Slowly and gently fold in the blueberries. Do not overwork the dough at any point. Dough will be a little wet.

6. With floured hands, transfer dough to a floured surface. Press into a neat 8″ disc and cut into 8 equal wedges with a very sharp knife.

7. Place scones at least 2-3 inches apart on the prepared baking sheet. They will expand significantly when baking.

8. Brush scones with eggwash, then sprinkle a little turbinado sugar on top.

9. Transfer the baking sheet into the freezer to chill for a minimum of 20 minutes while you preheat the oven.

10. Preheat oven to 400F.

11. Bake for 20 to 22 minutes, or until lightly golden and cooked through.

https://vancouversun.com/life/food/recipes/karen-gordon-summer-blueberry-bounty-showcases-perfectly-in-scones-squares

Buttermilk Scones

Yield: 12

3 cups all-purpose flour, plus more for hands and work surface

1/3 cup sugar

2 1/2 tsp baking powder

1/2 tsp baking soda

3/4 tsp salt

3/4 cup unsalted butter, very cold or frozen

1 cup buttermilk

1. Preheat oven to 425F. Line a baking sheet with parchment paper.

2. In a large bowl, mix dry ingredients together.

3. Add butter and cut with pastry blender or two knives until like coarse cornmeal.

4. Add buttermilk and toss with a fork.

5. Gather together and knead very briefly.

6. Cut into circles and place on prepared baking sheet.

7. Brush with melted butter and sprinkle with sugar.

8. Bake for 12 minutes, or until lightly golden and cooked through.

Evelyn Eldridge