Ingredients

The following ingredients have 17 Servings
  • 2 cups all purpose flour
  • 1 tbsp baking powder
  • 1/4 tsp baking soda
  • 2 tsp salt
  • 1/2 cup cold butter
  • 2 cold eggs (whisked)
  • 1/2 cup low fat buttermilk
  • 1/2 cup freshly grated Gouda cheese
  • 1/4 cup shredded sharp cheddar cheese
  • 1/2 cup freshly grated Monterrey Jack Cheese (or Asiago)
  • 1 egg white + 2 tsp of water for eggwash
  • 2 tbsp minced fresh dill weed for topping

Instruction

  • Sift the flour, baking powder, baking soda and salt into the bowl of an electric mixer.
  • Chop the cold butter into small slices and add to the dry ingredients. Mix the dry ingredients and butter until it looks like coarse crumbs.
  • In a small bowl, whisk the eggs and buttermilk together. Add the egg mixture to the flour mixture while mixing on low speed. Add the cheeses and keep mixing until just combined.
  • Take the dough out onto a lightly floured surface. Knead the dough a few times (15-20 seconds), until smooth.
  • Pat the dough into a circle that is about 1/2 inch thick.
  • Preheat the oven to 400 and line a cookie sheet with parchment paper.
  • Using a round cookie cutter shape (about 2 inch size), cut out the scone circles. (Don't waste the remaining dough, reshape and cut out more scones.)
  • Whisk the egg white and water for the eggwash. Brush the scones lightly and sprinkle with some dill weed.
  • Bake for 12-14 minutes.