Scones are the triangular cousin of biscuits. Equally butter-y and flakey, but with an inexplicable fancy flair. And let me tell you... homemade and warm are the only way to enjoy them. Walk away from that dried out hockey puck in the Starbuck's pastry case.
Enjoy with dinner and put a fried egg on it for breakfast. I die. So good.
Baked Potato Scones
3 cups flour
1 tablespoon sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup unsalted butter, cold and cut in cubes
1 egg beaten
3 tablespoons ice water
3/4 cup sour cream
2/3 cup chopped chives
1/2 cup bleu cheese crumbles
1/2 cup sharp cheddar cheese, shredded
1 egg, beaten for egg wash
salt, pepper and paprika, for sprinkling
Preheat oven to 400 degrees. Line baking sheet with parchment or silpat.
Combine flour, sugar, baking powder, baking soda, salt and pepper in bowl of food processor and pulse a few times to combine. Add butter and pulse 10-15 times until butter is cut into peas size pieces. Dump flour and butter into a large bowl.
In a separate bowl, combine egg, water and sour cream. Add liquids to the butter mixture and mix with a fork. Add chives and cheeses and knead dough together on a floured board. The dough will be dry and shaggy, but will come together in a few kneads. Stop kneading as soon as it is combined. Form into a 1-1 1/2 inch thick disc. Cut into 8 triangles and carefully place on baking sheet.
Brush with the lightly beaten egg and sprinkle on kosher salt, pepper and paprika. Bake for 12-15 minutes until lightly golden and fluffy. Serve warm and enjoy.
Recipe inspired by Joy the Baker.