Way back in the early 1990s, my friend Alice and I were a little obsessed with scones. We both had the tiny cookbook Biscuits and Scones by Elizabeth Alston, and nearly every day we would get together for scones, tea, and knitting. The book appears to be out of print now, which is a shame, because it has a ton of great yet simple recipes.
Today I dug out the cookbook and made Peggy’s Cheese Scones to go with some chicken stew. They were pretty darn tasty.
Read on for the recipe …
Peggy’s Cheese Scones from Biscuits & Scones by Elizabeth Alston
Makes 12 scones
1 1/2 cups all-purpose flour
1 1/2 tsp cream of tartar (see note)
1/2 tsp baking soda (see note)
1 tsp dry mustard
1/2 tsp salt
1/2 stick (4 Tbsp) cold, unsalted butter, cut into small pieces
1 cup shredded sharp cheddar cheese
2 Tbsp grated parmesan cheese
1 large egg
1/2 cup milk
Preheat the oven to 400F. Put the flour, cream of tartar, baking soda, dry mustard, and salt into a large bowl; whisk to combine. Add the butter and rub in with your fingers until the mixture looks like fine crumbs. Add the cheese and toss gently to combine.
Measure the milk into a measuring cup then break the egg into it. Combine with a fork. Pour over the flour mixture and stir with the fork until it comes together into a dough.
Turn out onto a lightly floured board and knead 10-12 times (I am lazy, so I usually just use a wide bowl to begin with and just knead in the bowl!). Cut the dough in half. Form each half into a ball and place onto an ungreased cookie sheet. Gently flatten each ball into a 6″ circle. Cut each circle into 6 wedges.
Bake 12-15 minutes or until they start to brown a bit. Remove from the cookie sheet onto a cooling rack lined with a towel. Loosely cover the scones with the other half of the towel and let cool.
Note: You can substitute 1 1/2 tsp baking powder for the cream of tartar and baking soda.