Tillamook Za’atar Cheddar Scones
3 tbsp Za’atar, plus extra for sprinkling
1.5 tsp granulated garlic
150g whole wheat spelt flour
475g all purpose flour
2 tbsp baking powder
2 tbsp granulated sugar
1 tsp salt
1.5 sticks cold Tillamook Extra Creamy Unsalted Butter, cut into 1" chunks
1 ½ cups buttermilk
8 oz (1 block) Tillamook Maker’s Reserve 2016 White Cheddar Cheese, grated (or use 6 oz for a milder taste)
Preheat the oven to 375° F.
In a small bowl, whisk together the eggs and buttermilk and set aside. In a larger mixing bowl, whisk together the flours, baking powder, Za’atar, garlic granules, salt and sugar.
Add in the butter and use a pastry cutter to cut the butter into the flour, leaving it in pea sized chinks. Add in the Tillamook Maker’s Reserve 2015 White Cheddar Cheese and mix well.
Add the buttermilk and egg mixture a little at a time and mix until just combined. The dough should not be too wet.
Flour your counter and place the dough on the counter. Bring any loose bits of flour into the remainder of the dough, and pat the dough into a rectangle 3/4 inches thick. Use a 2.5 inch biscuit cutter to cut the scones. Gently reroll any scraps and cut the remainder of the dough into scone shapes.
Place the scones onto 2 parchment lined baking trays. Brush the tops with any leftover buttermilk, and sprinkle more Za’atar over top.
Bake the scones until they are lightly golden on top and medium golden on the bottom, about 20 minutes. Enjoy with softened butter and honey!