Cheddar Leek Scones
These savory cheddar leek scones are a great side to meals or enjoyed on their own! Their hearty, robust, buttery, and cheesy flavor makes them wonderfully irresistible!
Ingredients
- 3 cups King Arthur Gluten Free Measure for Measure Flour (471g)
- 1 teaspoon fine sea salt
- 1 teaspoon baking soda
- ½ cup cold, salted butter (8 tablespoons)
- 1 ¼ cups + 1 tablespoon milk (319ml)
- 1 egg, lightly beaten
- 1 cup grated cheddar cheese (88g)
- 1 cup leek stalk, roughly chopped (white and light green parts only) (70g)
- 2 teaspoons olive oil
- coarse sea salt, optional
Instructions
- First, heat a pan on medium low heat on the stove. Once heated, pour in 2 teaspoons of olive oil. Then sautee the chopped leek for about 4 minutes or until softened and lightly browned. Remove from heat and set aside.
- In a large bowl, mix together the flour, fine sea salt, and baking soda. Cut the cold butter into cubes and add it to the mixture. Use a pastry cutter to chop the butter until it resembles fine crumbs.
- Then add in the egg and milk. Stir to combine. Add in the cheddar cheese and sauteed leek and stir until all ingredients are incorporated. Place a sheet of parchment paper on a plate and use your hands to form the dough into a 7'' x 7'' round on the plate. Cover it with plastic wrap and place it in the freezer for 12 minutes.
- In the meantime, preheat the oven to 425°F. Place a sheet of parchment paper on a baking sheet that can withstand high temperatures.
- Once chilled, use a knife to cut the round in half and then each half into thirds, creating 6 triangular scones. Place the scones on the baking sheet and sprinkle with coarse sea salt, if desired. Then place them on the middle oven rack and bake for 25 minutes or until browned on top and on the bottom. Allow them to cool and serve them while still warm.