Mini Cheese Scones
One thing that I love to have ready in the freezer are baked goods. These little scones topped with a little jam make a quick breakfast, but they also make perfect side at lunch or dinner. One evening my son Jaden even had one before bed with a little peanut butter (after not eating very well at dinner – he’s going through a picky stage at the moment).
The trick to making great biscuits or scones is to not overwork the dough. You can knead the dough a little (and will need to), but if you work the dough too much you end up with tough biscuits. Or as my husband likes to say, “hockey pucks.” The cheese in these scones gives them a nice flavor and also helps to make them nice and fluffy. Enjoy!
Mini Cheese Scones
Author/Source:
Melissa @ Onceamonthmom.com
Ingredients:
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon powdered mustard
- 1/4 cup butter, chilled and diced
- 1 cup parmesan cheese, grated
- 1/2 cup milk
Directions:
Preheat oven to 425 degrees. Mix flour, salt, baking powder, and mustard in a large bowl. Cut butter into flour mixture – a pastry blender works great for this – until mixture resembles coarse crumbs. Stir in cheese. Add milk and mix until a dough begins to form. Turn out onto a floured surface and knead a few times. Try not to overwork the dough because this will make the scones tough. Roll or press dough to a thickness of about half an inch. Cut into wedges, or use a small biscuit cutter (I used a 2.5 inch cutter). Place scones on a baking sheet and bake for 10 minutes, or until golden brown.
Freezing Directions:
Cool completely then transfer to gallon freezer bags. To serve: Heat in microwave until heated through.
Servings: 12 scones
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- Whatcha Got Weekend at Lolly Jane Boutique
looks like a good all purpose biscuit! how small does the butter need to be diced? I have never heard of using chilled butter in dough……. does it end up warming up in the mix?
When I chop my butter, I first chop into tablespoon-sized slices, then I chop each one into quarters. The butter needs to be cold so that when you mix it with the flour you get coarse crumbs. If its too warm it mashes and gets more creamed which is not what you want for this recipe. Hope that helps!