Scones don’t have to be hard or tasteless. Believe me, I’ve eaten my fair share of horrible scones. If you haven’t, it isn’t an experience you’d want to go through. If you have, I’ve come to turn your definitive view of scones around. And I have just the recipe.
Garlic and cheese scones are savory and delectable and can be served for breakfast, as an appetizer, or as a side, possibly with some sort of vegetable soup. I remember the first time I made them, I was unsure if they were going to have the distinct “made with baking powder” flavor. Once making that mistake, I was determined to never make it again.
Scones are very easy to make. It doesn’t take an expert chef to create this simple quick bread. The process of preparation is similar to that of biscuits: combine dry ingredients and cut in the fat.Then add the liquid and knead. Shape and bake. Seems simple enough. And the best part: you can make these scones.
This recipe uses coconut oil as the fat. I use Hain Organic Extra Virgin Coconut Oil and I love it. Its the only brand of coconut oil that I trust. But coconut oil has some serious health benefits. Coconut oil can help you burn fat, so if you’re in the market for losing a couple of pounds, I highly recommend purchasing the oil linked above (or any other coconut oil you decide to purchase).
This cheese scones recipe is fairly simple to make and will never disappoint you.
Here’s the recipe:
- 1 cup whole wheat flour
- 1½ cups unbleached all-purpose flour
- ¼ cup chopped fresh parsley
- 1 tablespoon baking powder
- 1 teaspoon dried basil leaves
- ½ teaspoon garlic salt
- ¾ cup coconut oil, softened
- 1½ cups cheddar cheese, shredded
- ¼ cup sour cream
- 2 tablespoons organic milk
- 2 eggs, slightly beaten
- Heat oven to 400°F. Combine flours, parsley, baking powder, basil and garlic salt in medium bowl; cut in coconut oil with pastry blender or fork until mixture resembles coarse crumbs. Stir in 1 cup cheese. Stir in sour cream, milk and eggs just until moistened.
- Turn dough onto floured surface; knead until smooth (1 minute). Divide dough in half. For each half, roll out or pat out dough with floured hands into 8-inch circle. Cut each circle into 8 wedges.
- Place wedges 1 inch apart onto greased baking sheets. Bake for 10 minutes. Sprinkle wedges with remaining cheese. Continue baking for 4 to 8 minutes or until lightly browned.
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