This is the ultimate cheese scone! It has two types of cheese in each melty bite.
I spent a few years until I got what I wanted, which was to bite into a pool of melted cheese and a sharp flavor at the same time.
Enter these double cheese scones, so good you’ll want to make them all the time.
- 1 1/3 cup (300g) unsalted butter, cold
- 4 cups (560g) all-purpose flour
- 2 Tbs (30g) sugar
- 2 Tbs baking powder
- 2 teaspoons salt
- 1 extra large egg
- 1/3 cup sour cream
- 2/3 cup whole milk
- 5 oz (140g) mozzarella cheese, in small cubes
- 5oz (140g) sharp cheddar cheese, in small cubes (I used Fontina before, but cheddar is SO much tastier!)
- 2 Tbs coarsely chopped fresh dill or 2 teaspoons dried or fresh thyme (optional)
- 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.
- Cheeses: what makes these scones different – and in my opinion better – are the two kinds of cheese (image above). One has to melt really well (I use mozzarella, the pizza type which melts like a charm) and the other has to have a sharp flavor (I use Cheddar, but Fontina works well too). They each do their thing adding a much-needed kick and a melty bite.
- Baking powder: it is essential when making scones. Otherwise, they won’t rise and you will have hockey pucks rather than fluffy scones. Trust me, I’ve been there. Make sure it works, that is, that is fresh and not three years old.
- Herbs: I love how dill and thyme work with the cheeses. But you can certainly use another herb. Chives will work also.
My 4 tips for making the best scones:
- The first rule of scone baking is very cold ingredients. I’m not kidding when I say frozen butter, at least very cold. And don’t take the cream half an hour before you start mixing the scones. Butter, cream, milk, they belong in the fridge until you need to scatter and pour them.
- The second rule is not to overwork the dough. It should come together but still have floury patches. You don’t need to work it until it’s smooth, like a pie dough for instance. It is an uneven dough, with a dry spot here and there, and that’s good for flakiness later.
- The third rule is to pop them in the freezer for 15 minutes after shaping them and before baking them. That ensures that they bake and rise as much as they can.
- The fourth rule is a rather high oven. They need that extra heat (and baking powder) to rise however they can in spite of all that butter and cream. And if by any chance you forgot to turn the oven on before you start with the mixing, please don’t leave the baking sheet with the cut scones waiting on the counter. Put them in the fridge or freezer the ten or fifteen minutes it takes for the oven to reach its temperature.
Keywords: cheese scones