Leek and Cheddar Scones

We realized recently that baking is a really critical skill AND a great learning opportunity…weighing ingredients with a scale, understanding the different tools for measuring dry vs. wet ingredients, experiencing how temperature affects dough and leavening, converting measurements based on desired yield…the list truly goes on and on! So instead of waiting towards the end of the cohort to do a full baking week, we started this cohort out with some scones in Week 1. It’s good to start developing those baking skills early! (And, of course, the smell of freshly baked scones in the Root kitchen isn’t something we’ll ever complain about….)

These recipes are “tried and true” favorites from the Root kitchen. Give it a try - let us know what you think!

Leek and Cheddar Scones

Ingredients:

  • Ingredients:

    Biscotti dough:

    • 2 cups All-Purpose Flour

    • 1/2 teaspoon salt

    • 1 tablespoon Baking powder

    • 6 tablespoons cold butter, cut into small cubes

    • 1 cup (113g) Cheddar Cheese, grated

    • 1 leek, sliced thin, soaked and cleaned in water, spun to dry

    • 2 large eggs

    • 1/3 cup Sour cream

    • 1 tablespoon Smooth Dijon mustard

Instructions:

  1. Mise en place: Read your recipe, gather all ingredients, then gather tools, measure, then make.

    1. Preheat the oven to 375°F. Lightly grease a baking sheet, or line it with parchment paper.

    2. Whisk together the flour, baking powder, and salt. Work in the butter with your fingers to make an unevenly crumbly mixture. If available, use a pastry cutter.

    3. Toss in the cheese and scallions.

    4. In a separate bowl, mix together the eggs and sour cream (or dairy of your choice); and the mustard. Add to the dry ingredients, stirring just until everything is evenly moistened; the dough will be very sticky.

    5. Liberally flour the counter and your hands. Pat the dough into a 10" x 2" rectangle. For larger, flatter scones, pat into a 15" x 3" rectangle.

    6. Cut the rectangle into 5 squares; then cut each square in half diagonally, to make a total of 10 triangular scones.

    7. Place the scones on the prepared baking sheet, leaving at least 1" between them.

    8. Bake the scones for 20 minutes, until they're nicely browned. Remove them from the oven, and top with additional cheese, if desired. Serve warm or at room temperature.


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