Description
Tart, slightly sweet cherry scones receive a savory touch of creamy, spiced havarti. They are perfect warm with butter, at brunch, or beside a bowl of soup.
Ingredients
Scale
- 2 cups whole wheat pastry flour
- 2 cups all purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon baking soda
- 3 tablespoons cold unsalted butter, cubed
- 1 tablespoon non fat plain Greek yogurt, cold
- 1 3/4 cup buttermilk, cold
- 1 egg, lightly beaten
- 1/2 cup Castello Herbs and Spices Havarti, cubed
- 3/4 cup dried cherries
- Kosher salt and black pepper for topping the scones
Instructions
- Preheat oven to 450 degrees and spray a 9 or 10 inch cast iron skillet with cooking spray.
- In a large bowl whisk together the flours, sugar, salt, pepper, and baking soda.
- In a glass measuring cup whisk together the buttermilk, egg, and Greek yogurt.
- Add the cold cubed butter to the flour mixture and break it up with your fingers until you are left with crumbled bits the size of peas.
- Pour the buttermilk mixture into the flour mixture and fold it together with a rubber spatula.
- Before the mixture is completely combined, add in the cubed havarti and dried cherries.
- Once the dough comes together, dump it out onto a lightly floured surface.
- Knead the dough a couple times then form it into an 8-9 inch circle about 1 1/2 inches thick.
- Transfer the dough to the prepared skillet.
- Brush the top with buttermilk and sprinkle with kosher salt and fresh cracked black pepper then place it on the middle rack of the oven.
- Bake the scones for 30-35 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Let the scones cool for 10 minutes before slicing them and serving.
Notes
Scones are best eaten the same day, but may be wrapped tightly in plastic wrap, placed in a freezer bag, and frozen for a later date.
- Category: Baking, Side