I’m not understanding scones. Every scone I’ve ever had has been dense and sorta dry – but not in a bad way. My scones, however, are basically biscuits I refer to as scones. This is the second scone recipe I’ve tried with an end result of a biscuit (flaky layers). Sigh.
The second time I made this I added more salt (as reflected in the updated recipe below), removed the cheese on top and adding more (fresh) thyme. I still thought it could have used more salt and thyme!
Here’s what I said back in 2011:
I used dried Thyme as I didn’t have any fresh Thyme on hand, and I felt as though there could have been a bit more Thyme in the scones. I went a little overboard and put a tad bit too much cheese on top the scones before baking. But who doesn’t like a lot of cheese versus a little?
I liked these better when cooled versus straight out of the oven; however, I think they would be great toasted with butter.
- 8 T. (1 stick) cold unsalted butter , cut into small pieces, extra for baking sheets
- 3 ½ c. all-purpose flour
- 2 tsp. baking soda
- 2 tsp. cream of tartar
- 1 tsp. salt
- 2 c. shredded cheddar cheese
- 1 T. fresh Thyme, chopped or 1 tsp. dried thyme
- 16 oz sour cream
- 1 egg, beaten, or milk for brushing scones
- Preheat oven to 450°. Coat two baking sheets with butter.
- Sift flour, baking soda, cream of tartar, and salt into a large bowl. Add butter, using fingertips to combine until mixture takes on texture of fine meal.
- Stir 2 cups grated cheddar cheese and Thyme into flour mixture.
- Add sour cream and stir until flour mixture is just moist and dough begins to stick together. Gather dough into a ball and knead lightly until fully integrated.
- Place dough on a floured work surface and roll with a floured rolling-pin to ¾-inch thick. Dip a 2-inch cutter into flour and cut out scones as close to one another as possible. Place on prepared baking sheets, with space in between; let stand 10 minutes. Brush tops with egg. Sprinkle tops of scones with an additional ½ cup grated cheddar cheese, if so desired.
- Bake until golden brown, 10 to 12 minutes. Remove to wire rack to cool. Serve warm with butter. Makes about 1 ½ dozen.