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
- 10 oz 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.