Scones remind me of times spent with family. They seem to always be present at big family gatherings, festive occasions or any time a scone lover pleads for them to be made…which means, in my house, they are made often. With so many scones being eaten, it’s helpful to change up the recipe to keep things fresh. One of my favorite recipes is for Tillamook Cheddar Scones. They are rich, buttery, flaky, light with just the right amount of savory cheesy goodness to go with any dinner, or lunch…or breakfast! Enjoy!
4 cups and 1 tablespoon flour
2 tablespoons baking powder
1½ teaspoon salt
¾ pound and 1 tablespoon Tillamook Salted Butter
1 cup heavy cream
8 oz Tillamook Special Reserve Extra Sharp Cheddar
½ cup chopped scallions
1 tablespoon milk
Prepare your ingredients. You want your butter cold. Really cold! It’s the secret to flaky scones. Cut up a ¾ pound of the butter into small cubes, place them in a bowl, and stick them back in the fridge until it’s time to use them. Cut up the scallions. Add the remaining 1 tablespoon butter into a fry pan over medium heat. Add the scallions to the pan and saute for a few minutes (about 4 minutes). Set aside and allow to cool completely. Cut up ½ pound of the Tillamook Cheese into small cubes and set aside.
Line a baking sheet with parchment paper and preheat the over to 400 degrees.
Use an electric mixer fitted with the paddle attachment. Add 4 cups flour, the baking powder, and salt. Mix, being careful to go slow so the flour doesn’t shoot up at you. Add the super cold butter to the flour and mix until the butter becomes the size of peas and is covered by the flour mixture. It’s important that you can still see little chucks of butter in the mixture. Lightly beat 4 eggs in a small bowl. Add the heavy cream and the eggs to the flour and butter. Combine, being careful not to over mix. Add 1 tablespoon of flour to the cheddar cubes and mix to cover the cheese with a light coating of flour. Add the cheddar and the scallions to the batter, mixing as little as possible.
Flour a counter and place the dough on the counter. Knead the dough for a minute or two, until the cheese is distributed. Roll the dough out to a ¾ inch thick sheet. Cut dough into 22 trinagles.
Mix one egg with milk in a small bowl. Brush on top of scones. Bake in oven for 20 to 25 minutes, until the tops of scones are lightly brown. Recipe makes 22 scones.