Cheddar Cheese Scones

Written by on in Bread, Breakfast, Side Dish, Snack, Uncategorized

My Junior-level Girl Scout troop earned the mindfulness through kneading fun badge on Friday. The girls not only learned how to meditate, but they learned how to make scones and how kneading dough can be therapeutic. The below recipe is modified from the one offered by King Arthur Flour, which called for limited tools, which was great for working with Scouts. For Girl Scout troops, here’s where I found the badge information, which includes a free badge from Cabot Creamery/King Arthur Flour: https://cabotcreamery.com/blogs/health-education/mindfulness-patch

Cheddar Cheese Scones
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Cheddar Cheese Scones

Recipe by The Cooking LawyerCourse: Breakfast, SnacksCuisine: AmericanDifficulty: Easy
Servings

8

servings
Prep time

20

minutes
Cooking time

23

minutes
Total time

43

minutes

Ingredients

  • 2 cups all-purpose flour

  • 1 TBS baking powder

  • 1/2 tsp salt

  • 6 TBS unsalted butter, very cold, and cut into small pieces

  • 1 cup of shredded cheddar cheese (at home I used no fat cheddar, but for the troop, we used regular (full-fat) shredded cheddar cheese – I say this so you can make it healthier if you want to, it made no noticeable difference in the product)

  • 1/3 cup fat-free milk (you can use cream, full-fat milk, yogurt – up to you, we used fat-free Lactaid milk)

  • 2 large eggs, beaten

Directions

  • Preheat oven to 375 degrees.
  • In small bowl, whisk milk and eggs together. (You can shake, shake, shake it up using a small Mason jar with a lid, see note).
  • In large mixing bowl, mix together the flour, baking powder, and salt. I used a fork for the mixing.
  • Cut the cold butter into small cubes. Add the butter to the dry ingredients. Whisk into the flour mixture with the fork. It will be crumbly and uneven. That is fine.
  • Whisk into the flour mixture the cheese.
  • Add the liquid ingredients into the flour mixture. Start with the fork to combine, then begin kneading with your hands. Keep kneading to combine all of the flour. If the flour is hanging on the end of the bowl, use your hands and turn the dough in the bowl to combine in the flour.
  • Place a sheet of parchment paper onto a working space and sprinkle about a TBS of flour. Once the dough comes together, add the dough onto the floured workspace. Using your hands, pat the dough into about a 7 inch circle that is 3/4 inch thick.
  • Cut the circle into pizza slices by starting by cutting in half, then quarter, then eighth.
  • Line a baking sheet with parchment paper, add the slices of dough onto the baking sheet spreading out so that the slices are not touching.
  • Bake for 23 minutes or until scones are golden brown.
  • Let cool 1-2 minutes before biting into your cheesy scone.

Notes

  • If you are doing this as a troop or class activity, read my tips: Because we were doing this as a troop in a public high school’s home ec room, we needed to bring all of our tools. I saved on bringing measuring cups by premeasuring out each Scout’s flour, baking powder, and salt into containers with a lid. Rather than needing measuring cups, we used a Mason jar to measure the milk. For the wet ingredients, we gave each Scout a glass Mason jar. I filled the jar up to the 100 mL line for the 1/3 cup of milk. Then the Scouts broke the two eggs into the jar. Although we could have brought the lids to shake the eggs and milks together, we just used a fork since we needed a fork for the mixing (and I didn’t want to have to wash 15 lids and rings). You only need a fork and a butter knife for the mixing and cutting (no whisk or mixer required, and no spoons). We used a handful of cheese rather than measuring it so we didn’t need to pack a measuring cup for one ingredient. Instead of baking sheets, each Scout got a disposable baking tray, which helped for the transporting. The trays also cool quickly so the Scouts could take home their hot Scones without needing a baggie or having to carry hot trays home. Another thing I found were sheets of parchment paper, which was way easier than having to cut for each Scout. They were a perfect size or the disposable baking trays. I also brought a large mixing bowl per Scout. Don’t forget to pack hot mitts (perhaps I am speaking from experience)!

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