Treats at The Titty Table: Cheddar & Herb Scones

Dude. Have you ever just needed a ‘Me’ day? You know, the kind of day where you really need to just hang out with yourself? Doing whatever the hell you feel like doing? Tuning out the madness of all the other things going on in your life and just having a freaking moment??

Yeah, yesterday was one of those days.

I had the studio all to myself for a few hours, so I did this:

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JUST KIDDING! Instead, I listened to some of my fave Harry Nilsson records, made delicious scones, drank a damn good cup of coffee out of my favorite mug (his name is Sherman), and read a few chapters of a book I’ve been neglecting.

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Heavenly… Finished the day off by bringing scones to some very special ladies at Bark-n-Bitches and getting covered in sloppy doggy kisses 🙂

Cheddar & Herb Scones

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2 cups all purpose flour

1 tbsp baking powder

½ tsp salt

2 tsp granulated sugar

2 ts garlic powder

¼ tsp ground black pepper

a couple dashes of cayenne pepper (optional)

1 cup grated sharp cheddar cheese

¼ cup chopped chives

1 tbsp chopped fresh sage

1 tsp chopped fresh rosemary

6 tbsp butter, cut into tiny cubes & keep in fridge until ready to use

cup half & half (for non-US readers, this is a dairy product consisting of equal parts light cream and milk)

Preheat oven to 400 degrees.

In a large bowl, sift together the dry ingredients. Then mix in the cheese & herbs. Next, using your fingers, mix in the butter. I’m sure there’s a better way to describe this, but you need to squish & pinch the butter chunks into the flour mixture, on the quick side so the butter doesn’t melt too much. The end result should look like this.

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Make a well in the middle of the flour mixture & pour in the half & half. Working quickly & gently, fold in the cream with a rubber spatula or butter knife, until the dough is just formed. For the love of all that is holy & sacred in this world, do NOT over mix it….you will end up with really sad, tough, depressing blobs. We don’t want that. We want soft & supple treats.  Turn dough out onto a lightly floured surface, gently form into a rectangle, and cut into 8 wedges.

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Brush the tops with some of the half & half, sprinkle a few flakes of salt on each one and bake for 17–20 minutes, or until slightly golden. Serve warm, with a little bit of softened butter slathered on it, & a cup of your favorite tea or coffee!

*I also made Lemon Rosemary ones, because I like options. (And it was ‘Me’ day. Shut up. )

Use same measurements for flour, baking powder, & salt. Omit the cheese, garlic, pepper, chives, and sage. Instead add 1 tbsp lemon zest & up the sugar to ¼ cup, butter to 8 tbsp. Use heavy cream instead of half & half (same amount) and add 2 tbsp of fresh lemon juice to cream (homemade buttermilk!). Follow the same method as above recipe, and don’t forget to brush the tops with cream before baking! To make the glaze, whisk together the zest & juice of 1 lemon, 2 cups of powdered sugar, ½ tsp chopped fresh rosemary, 2 tbsp heavy cream, & 2 tbsp melted butter. Schmear on top of scones as soon as they come out of the oven. I double schmeared, shhh…

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Voila!

 

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