Kricket Cakes

I made a delicious barley carmelized onion soup the other day (a Deborah Madison recipe) and I was looking for a good bread to go along with it. I came across this recipe in a book called the Cheese Bible. I liked the sound of a savory cheesy scone to go with my hearty vegetable soup. And I surely enjoyed the results! These scones are light and crispy on the outside and creamy and buttery in the middle. They have a good mustard kick to them too! This recipe makes 12 scones.

For the Scones:

• 2 1/4 cups self rising flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3 tablespoons butter
• 1 1/2 cups aged cheddar, grated
• 1 tablespoon whole grain mustard
• 2/3 cup yogurt (may substitute milk or buttermilk)
• 1 egg yolk

To Make the Scones:

1. Preheat the oven to 425 degrees.
2. Whisk the flour, baking powder, and salt in a large bowl.
3. Cut in the butter until it resembles small crumbs.
4. Stir in the cheese, set aside.
5. Whisk together the mustard and yogurt in a small bowl.
6. Stir the wet ingredients into the dry ingredients until just mixed.
7. Knead the dough on a lightly floured surface.
8. Pat the dough down to 3/4 inch thick.
9. Cut out dough with cookie cutters.
10. Whisk the egg yolk with 1 teaspoon water in a small cup.
11. Brush the egg glaze onto the dough.
12. Place dough on ungreased cookie sheet.
13. Bake for 10 minutes or until risen and golden.
14. Cool on a rack.

(1 votes, average: 5 out of 5)

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This entry was posted on Friday, March 6th, 2009 at 11:51 pm and is filed under Breads. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.