24 March 2011

Cheddar, Parmesan, and Cracked Pepper Scones

I know that my friends and family in the Eastern provinces are experiencing snow storms and less than Spring-like weather. If you are too, do what I do whenever I find myself with time in the kitchen. I had big plans today but on an overcast day like today I am in need of some comfort food and enjoyed baking something savoury! Lately I have been working six days a week so a day off today was a welcome respite. So after some pampering at the hair salon, cleaning the kitchen from top to bottom, organizing the recycling and spending time at the gym I was ready to get back into the kitchen to mess it all up again!! Is that perspiration I just wiped from my brow?

 Scones are a familiar site at our local bakeries and coffee-shops as well as here at More Than Burnt Toast.  I like to offer a savoury version in the bread basket to perk up dull days like today.  They're very similar to baking powder biscuits, and are easily seasoned to go with whatever you're serving.

Today's recipe is based on one from from Pinch My Salt and baked up flaky and light just like a biscuit. I have had them on my "bucket list" for sometime but was always out of one ingredient or another such as buttermilk, sharp Cheddar or Parmesan cheese. With the addition of sriracha sauce, dried mustard and smoked paprika these savoury little bundles were a special treat!! Today the culinary gods aligned and I was able to give them a try. I used my usual trick of using my cheese grater and grating the cold butter directly into the dry ingredients. This eliminates the step of "cutting the butter in" with a knife or a pastry blender. Wedges, squares or circles of these miniature buttery biscuit-type scones, baked quickly at high heat till they were golden brown and perfect with a steaming bowl of soup. If you're watching your carbs then "mini" is the way to go!

**Cheddar, Parmesan, and Cracked Pepper Scones**
based on a recipe by Pinched My Salt

1 1/4 cups cake flour
3/4 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon coarsely ground black pepper
1/2 teaspoon ground mustard
1/2 cup (one stick or 1/4 pound) cold unsalted butter (keep butter in refrigerator until ready to use)
1/2 cup shredded aged cheddar cheese
1/2 cup shredded Parmigiano Reggiano, divided
1/2 cup cold buttermilk
1 teaspoon sriracha chili sauce or other hot chili sauce (optional)
1 large egg
2 tablespoons butter, melted
1/2 teaspoon smoked paprika

Preheat oven to 425 degrees. Line a large baking sheet with parchment paper.

 In a large bowl, whisk together flours, baking powder, baking soda, salt, pepper, and ground mustard. Remove the butter from the refrigerator and grate it directly into your dry ingredients. Stir to coat. Stir in the the shredded cheddar and most of the shredded Parmesan (reserve about 2 tablespoons to sprinkle over the tops of the scones).

 In a medium bowl or large measuring cup, whisk together buttermilk, sriracha, and egg. Pour buttermilk mixture into the flour mixture and stir with a wooden spoon just until a ball of dough comes together. Dump the dough onto a lightly floured surfaced and knead a couple of times (using a bit of flour if the dough is too sticky) just to bring the dough together.

Cut the dough into two equal pieces and flatten each piece into a circle, about 1″ thick. Cut each circle into 8 triangles and move them to a parchment-lined baking sheet. Stir together the melted butter and smoked paprika and lightly brush the butter mixture over the tops of the scones using a pastry brush. Sprinkle the scones with the remaining shredded parmesan cheese.

Bake scones in a preheated 425 degree oven for about 15 minutes or until golden brown along the edges. Let cool on a wire rack for 5-10 minutes before eating. Enjoy warm or at room temperature.

Makes 16 mini scones

You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author and or owner of More Than Burnt Toast. All rights reserved by Valerie Harrison. Best Blogger Tips


  1. Those scones are beautiful and must taste great!



  2. I actually prefer savoury scones over sweet (although won't turn down a sweet one, lol) and these look delectable! I can picture them with a nice bowl of hearty soup.

  3. our spring stinks. yuck. its snow then hail, and now it's 29 degrees.
    my bones hurt from the cold, pass me this whole plate please

  4. I love a good savory scone but in my experience it's so hard to get the texture right! Looks like these babies turned out perfectly though!

  5. Those scones look so delicious and I too only drink wine on days that end in "Y"!! I'm from New Brunswick and I'm trying to follow as many of my fellow Canadian bloggers as possible. I’m now your newest followeron GFC and Twitter, Hope you have a chance to check out my blog, have a look around and maybe follow me back!!

  6. Yes, a bowl of soup would be nice with these, but I could definitely see mini ones with a glass of wine too.

  7. It's cold and rainy here, and these would go so well with the soup I just made. I would never have thought of sriracha in scones, but I love it! :)

  8. I'm still waiting for spring here. Lots of blooming to be found but also so much rain and gloom. ;0(

    I love savory scones. What a lovely combination of flavors!

  9. These are on my bucket list, too, now. I love savory treats like this. Your idea about grating the butter is genius. And the sriachi sauce, a great add. Would have gone well with my winter vegetable and bulgur soup yesterday!

  10. Stunning! Somehow, I am imagining the aroma from here! YUM. And, you have spring tulips!!!!
    (How I looooooong for Spring!)

  11. I back to the gym(spinning)is soooo good.
    Your scones are perfect for a cloudy day, very comforting

  12. Cannot go wrong with these terrific ingredients. Great presentation

  13. It's ten degrees out and I have all the ingredients... expect these on my table before noon.

  14. I ejoy my scones and I am always afraid to make them. These look so good. I am partial to sweet, but I can chew on a few of these.

  15. Great pictures Val and I love the addition of smoked paprika.

  16. aah! Vall always scones are amazing!! I love yours, look delicious, have a lovely weekend Vall, gloria

  17. I really need to add scones to my "to make" list.

  18. I like baking scones, sweet or savory. I made some savory ones recently, too. They are a perfect choice when you have homemade butter and buttermilk. We are on the California West Coast and although it's not snowing, we've had constant storms for two weeks now. I am ready for some sun!

  19. Val...your day off sounds very similar to mine, except I never quite made it to pamper myself at the salon ;o) LOL

    The tip about grating butter is so clever, that I can only wonder why I never thought of it?!?

    Have a great weekend and thanks for sharing such appetizing cheese scones with us.

  20. Yes I was delayed in Toronto coming back to Ottawa because of the snow. Can't wait for the real Spring. What a nice scone you baked Val!

  21. Val, these sound delicious. I'm far more into savory than sweet and these have my name written all over them. have a grand weekend. Blessings...Mary

  22. I love a good savory scone and these look full of flavor with the different cheeses. I love your tip with the butter, I will have to try this the next time I make scones. Very clever :o)

  23. oh boy they even sound better than I thought cant wait to try them!

  24. Have to bookmark this Val. It's just my teen would love...with Sriracha, even better! Yay, one more destination for my homemade chili sauce!

  25. Gorgeous looking scones, I love the shape - mine are nearly always round ones.

  26. I have yet to make a scone...I really love this savory version Val, (I'm more of a savory gal than a sweet one)...your photo is giving me a craving!

  27. I really love savory scones, though I've only made sweet ones so far. I'm saving this recipe for sure!

  28. These scones look AMAZING Val! :)


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