Cheddar Beer Scones
Hey y’all. It is finally cooling down outside! We’ve had a couple of nice weekends this month, which is really great because it’s about to get busy again. Not that these busy times are necessarily BAD, though. Elysabeth is going to DC to see her sister and check out the National Book Festival in a couple of weeks, and later this week I am headed down to NYC to see the Big 4 with my good friend Andrew.
Since it’s finally cooling down, we’ve been doing a little baking, and today we gave these tasty, savory scones a shot. Elysabeth found this great recipe and we teamed up chopping, grating, kneading and shaping and they turned out absolutely great!
Cheddar Beer Scones (Makes 2 dozen)
Adapted from Teeny Tiny Kitchen
- 2 3/4 cups flour (plus more for dusting)
- 1 tbsp. sugar
- 2 tsp. baking powder
- 3/4 cup minced fresh chives
- 1 1/2 cup shredded cheddar cheese
- 1 bottle beer (we used Red Stripe)
- 2 eggs (one for cooking, one for glaze)
- 2 tsp. salt
- 1 tbsp. olive oil
- 2 tsp. mustard
- 1 tbsp. water
- sesame seeds
- Preheat oven to 425 degrees Fahrenheit.
- Whisk together flour, sugar, and baking powder. Add the chives, cheese, one egg, salt, oil, and mustard.
- Gradually add the beer (start with 1 cup) and the dry ingredients until the mixture just comes together. The dough should be moist, but not super wet.
- Turn out dough onto a lightly floured surface and knead gently until dough is smooth and workable. Roll out to 1 inch thickness, and use a cookie cutter (or a glass) to cut out rounds.
- Place rounds on a baking sheet covered with parchment paper.
- Beat remaining egg with water and brush mixture on the top of the scones. Cover with sesame seeds.
- Bake for about 15 minutes, or until a toothpick comes out clean.