Cheddar Cheese Scones

Grams/ Weight Measurement
Yield = 8 large scones

270 g Nextjen All Purpose Baking Blend (flour)
5 g baking powder
4 g salt
2 g baking soda
150 g cold butter (cubed)
1 pinch cayenne (optional)
100 g grated sharp cheddar cheese (substitute any cheese with a similar texture)
2 eggs
90 g buttermilk (85 g of milk + 5 g apple cider vinegar)

Mix dry ingredients with cold butter in a mixing bowl with the paddle attachement, until the butter is pea sized.
Add the cheese, mixing until just combined.
Beat the egg and buttermilk together in a separate bowl.
Add the wet mix into the flour mixture and mix for 30 seconds, just until dough comes together.
Scrape dough onto a surface sprinkled with sweet rice flour.
Form into a rectangle with hands and cut into 8-9 large triangles, or 10-12 smaller rounds.
Place scones on a baking tray lined with parchment paper.
Egg wash the top of each scone (can be sprinkled with additional grated cheese if you wish).
Bake for 10-12 minutes at 350°F.
Test temperature with a probe to reach 87-95°C (190-200°F).

**10-20 g fresh chopped herbs or 30-40 g bacon bits can be added with the cheese if you wish.

………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………

Cups / Imperial Measurement
Yield = 8 large scones

1 3/4 cup Nextjen All Purpose Baking Blend (flour)
1 tsp baking powder
1 tsp salt
1/4 tsp baking soda
3/4 cup cold butter (cubed)
1 pinch cayenne (optional)
1/2 cup grated sharp cheddar cheese (substitute any cheese with a similar texture)
2 eggs
1/3 cup buttermilk

Mix dry ingredients with cold butter in a mixing bowl with the paddle attachment, until the butter is pea sized.
Add the cheese, mixing until just combined.
Beat the egg and buttermilk together in a separate bowl.
Add the wet mix into the flour mixture and mix for 30 seconds, just until dough comes together.
Scrape dough onto a surface sprinkled with sweet rice flour.
Form into a rectangle with hands and cut into 8-9 large triangles, or 10-12 smaller rounds.
Place scones on a baking tray lined with parchment paper.
Egg wash the top of each scone (can be sprinkled with additional grated cheese if you wish).
Bake for 10-12 minutes at 350°F.
Test temperature with a probe to reach 87-95°C (190-200°F).

**3-4 tsp fresh chopped herbs or 2-3 tbsp bacon bits can be added with the cheese if you wish.

Share on FacebookTweet about this on TwitterPin on PinterestEmail to someone