Here's a savory take on the often sweet scone. These can be used to top casseroles and stews too.
Recipe courtesy of Darina Allen of the Ballymaloe Cookery School in County Cork, Ireland.
3¼ cups unbleached white flour
1/2 teaspoon salt
½ teaspoon baking soda
1½ to 1¾ cups buttermilk
2 tablespoons plus 2 teaspoons freshly chopped herbs (rosemary, sage, thyme, chives, parsley, etc)
1 cup grated mature cheddar cheese
1) Preheat the oven to 450F.
2) Mix all the dry ingredients (including herbs) together in a large wide bowl, make a well in the center and pour in most of the buttermilk. Using one hand, stir in a full circle starting in the centre of the bowl working towards the outside of the bowl until all the flour is incorporated. Add more milk if necessary. The dough should be soft but not too wet and sticky.
3) When it all comes together, turn it out onto a well-floured board. Wash and dry your hands. Roll around gently with floury hands for a second, just enough to tidy it up.
4) Flip over, form it into a round and flatten to approximately 1-inch thick. Stamp out into scones with a cutter, or cut with a knife.
5) Brush the top of each one with egg wash and then dip into grated cheddar cheese, bake on a floured baking sheet for about 20 minutes in a hot oven, or use to cover the top of a casserole or stew. Cool on a wire rack.
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