And just like that, tailgating time is here again. Though I don’t watch football nor live in the US, I know very well what it’s like to gather for whatever big game or championship is going on, whether it’s soccer, hockey or even golf at one point in my life, there’s an excitement surrounding the possibility of your team scoring a big win, and it usually goes hand in hand with the munchies. And not just any food. This is not the time for those carrot sticks with hummus, this is the time when pigging out on scones dripping with two kinds of cheeses is almost encouraged? The sunday supper team has a list of recipes to knock you out and make tailgating memorable, hosted by Lane of Supper for a Steal.
I’ve been baking them for a few years now, since the time when I used to have a coffee shop. Scones ranked high in my list of things to serve, and let me tell you these became quite famous among the regular crowd. It’s fair to say my irish descendency made it impossible for me not to learn how to make plain ones at an early age, as I already told you when I made the double chocolate ones.
And considering no one achieved the level of perfection my great grandmother did, I simply went on to look for my own recipes, finding even better ones along the way – granny is probably twitching in her 100+ year old grave – which included interesting variations like apricot cashew and fresh strawberry.
The only type of cheese scone I had seen around were similar to these parmesan ones, sans the green onions, and they were not what I wanted to serve. I was interested in being able to bite cheese, not have only cheese flavor.
At first it didn’t bother me a bit, those golden triangles were flying off the wooden board I put them on. But a few weeks later, a regular customer came to me and commented that he had to stop at one because they were too heavy to have in the morning. Too heavy? They were little bombs, tons of double cream, eggs and a humongous amount of butter.
When you sell food, the visual aspect is very important, so I was somewhat concerned about that cheese melting in the oven and turning dark and crispy around the scones, because, well, they looked too rustic and homey. It ended up being the main reason the cheese scones were a hit, they had to have those cheesy bits or customers would complain. And as we all know, the customer is always right.
Double cheese dill scones
Yield 12 triangles
I wrote extra large egg because you should use the biggest one you can find. If the dough is too dry and doesn't want to come together, even as a shaggy mess, add a few tablespoon more milk. All ingredients should be as cold as possible, and avoid kneading the dough. The mix of cheeses can vary but I find that a hard one (fontina) and a very melty one (mozzarella) give the best results.
- 1 1/3 cup (300g) unsalted butter, cold
- 4 cups (560g) all purpose flour
- 2 Tbs sugar
- 2 Tbs baking powder
- 2 teaspoons salt
- 1 extra large egg
- 1/3 cup sour cream
- 2/3 cup whole milk
- 10oz semi hard cheeses (I use mozzarella and fontina)
- 2 Tbs coarsely chopped fresh dill
- Preheat oven to 375ºF / 190ºC
- Cut cheeses into bite size pieces.
- In a small bowl lightly mix egg, sour cream and milk.
- In the bowl of a food processor, mix flour, sugar, baking powder and salt. Add cold butter, cut into cubes and pulse until you have a coarse mixture, the butter the size of peas.
- Transfer to a large bowl, add wet ingredients and mix with a fork until you have a shaggy mass with some dry patches. Add cheeses and dill and mix some more but just to combine.
- Dump onto a lightly floured counter, and form into a rough rectangle. It doesn’t matter if it’s very irregular and has a dry bit here and there.
- Cut scones into triangles with a kitchen knife or dough scraper, or use a round cookie cutter (dip it in flour and make one clean press down, don't rotate it left and right when cutting, as it will prevent the scones from rising properly).
- Transfer to a greased baking pan or lined with parchment paper.
- Bake for about 25 to 30 minutes, until golden, dry and cheese has melted and crusted.
- Cool for 5 minutes and eat warm.
- Store leftovers in the fridge, wrapped in foil. Rewarm for 5 or 10 minutes before eating.
- You can freeze the unbaked scones for 1 month, wrapped in foil. Bake the frozen as directed above.
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- Crab Rangoons by Hezzi-D’s Books and Cooks
- Double Cheese Dill Scones by Vintage Kitchen Notes
- Fried Yucca With Pink Sauce by Basic N Delicious
- Grilled Corn Dip by Kudos Kitchen By Renee
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- Pizza Dip by Small Wallet, Big Appetite
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- Savory Baked Pinwheel’s by The Not So Cheesy Kitchen
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- Stuffed Banana Pepper Bites by Daily Dish Recipes
- Sweet Potato Hummus by Alida’s Kitchen
- Sweet Potato Skins by A Kitchen Hoor’s Adventures
- VJ Catch-erole by My Other City By The Bay
Game Time (Main Dishes and Sides):
- Bacon Burger Sliders by Peanut Butter and Peppers
- Beef on Weck by Healthy. Delicious.
- Carrot Slaw by The Foodie Army Wife
- Cheerwine BBQ Pulled Pork by Nik Snacks
- Chicken, Bacon, Ranch Quesadillas by Cookin’ Mimi
- Chicken, Brie and Apple Turnovers by Shockingly Delicious
- Easy Grilled Chicken Caesar Sandwiches by Momma’s Meals
- French Onion Chicken Sandwiches by Foxes Love Lemons
- Frito Olé by Home Cooking Memories
- Gomoku Treasure Rice by NinjaBaking.com
- Grilled Fajita Kebabs by CuriousCuisiniere
- Hatch Chile Pimento Cheese Burgers by Juanita’s Cocina
- Italian Tuna and Shells Salad by Cindy’s Recipes and Writings
- Pressed Brick Sandwich by That Skinny Chick Can Bake
- Pulled Lamb Barbecue Sandwiches by The Texan New Yorker
- Slow Cooker Buffalo Chicken Soup by Neighborfood
- Smoky Turkey Burgers by Webicurean
- Snorker and Spicy Slaw Sandwiches by Food Lust People Love
- Tandoori BBQ Chicken by Jane’s Adventures in Dinner
- Tortilla Hot Dogs by La Cocina de Leslie
Overtime (Drinks and Desserts):
- Coconut Funfetti Ice Cream Cake by What Smells So Good?
- Funfetti Sugar Cookies by Pies and Plots
- Individual Elvis Pies by Treats & Trinkets
- Portuguese Sangria by Family Foodie
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