My favorite scone recipe is from the Wisconsin Milk Marketing Board – “Wisconsin Colby Cheese Scones”.
I think sharply flavored cheeses stand out more in this recipe so I usually use an aged cheddar or an aged Swiss cheese. A little feta is good too, as is pictured above. Sometimes I add herbs such as sage or rosemary. Now during asparagus season cooked chopped asparagus and minced spring onions add a little extra ‘spring’ to the mix.
Substituting half of the flour with soft whole wheat flour also changes the flavor a bit. You can use all whole wheat pastry flour but the scones tend to be on the heavy side although still very tasty.
2 cups unbleached or soft whole wheat pastry flour or a mixture of the two
2 tbl. sugar
1 tbl. baking powder
¼ tsp. baking soda
½ tsp. salt
1 ¼ cups (5 ounces) sharp cheddar cheese, aged Swiss or feta cheese
½ cup sour cream or yogurt
3 tbl. milk
1 egg, beaten
¼ cup olive oil
1 to 1 ½ cups cooked asparagus, chopped (any leftovers?)
2 tbl. minced spring or green onion
Additional milk, for brushing scones
Preheat oven to 425 degrees.
Combine the flour, sugar, baking powder, baking soda, and salt in large bowl. Add the cheese to the dry ingredients and mix lightly. Stir in asparagus & onion.
In a small bowl, combine the sour cream with 3 tbl. milk, blend in the egg and oil. Add to flour mixture stirring until the mixture forms a ball. Scrape dough onto a floured surface.
Knead the dough 15 times, and divide the dough in half. Pat each half into a 7-inch circle. Cut each piece of dough into 8 wedges. Place 2 inches apart on a greased baking sheet. Brush tops with milk. Bake for 10 to 12 minutes or until the bottoms are golden brown. Enjoy with butter and/or jam. Who needs bread in the house when these yummy scones take only a few minutes to prepare?