Cheddar Herb Scones…
Who here has an herb garden? I know it’s the middle of winter, but it’s ok to dream about cool summer mornings spent on hands and knees in the garden. Oh gosh, I miss sunshine, and gardens and playing in the dirt.
My husband and I recently finished building our home up a canyon in Utah. Which I’m obsessed with, because the views are unreal and the rock-climbing is world class.
But living up the canyon also means that a typical garden is not going to work…
Less sunlight, and hungry animals who love basil and tomatoes. They just need some mozzarella and those deer could have a full-blown caprese salad…
So, we had to get creative, because it’s kind of a childhood dream of mine to have a garden.
I’ve tried the basil-pot-on-the-kitchen-counter thing, and so far it’s been a major FAIL. It always dies in like two days.
Luckily, while we were designing our house, we thought ahead about this little conundrum and decided to add a waterline to the top of the roof. A ROOFTOP GARDEN people! What a dream.
My husband is going to roll his eyes at this, but the second that snow is melted off the roof, I’m going to start prepping to build that garden. I am soooo excited. Mainly because of basil. And cilantro. And rosemary. And chives. Gaaaah I love the herbs.
For now, I’ll just keep buying the over-priced herbs from the store that are crushed into those little plastic boxes. But one day, hopefully soon, I’ll get to pick my herbs fresh from my rooftop garden.
Maybe the promise of more Cheddar Herb Scones will convince my husband to get out his welder come Spring… 😉
- 2 1/4 cups flour
- 2 Tbsp. sugar
- 2 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. cayenne pepper
- 1/4 tsp. paprika
- 1/2 tsp kosher salt
- 1 stick cold unsalted butter
- 1 cup grated sharp cheddar cheese
- 1/4 cup fresh herbs, finely chopped (Use your fav combo of parsley, basil, chives, rosemary, etc.)
- 1 cup buttermilk (or 1 cup milk combined with 1 Tbsp. vinegar or lemon juice)
- 1 egg for egg wash, optional
- Preheat oven to 400 degrees.
- Combine dry ingredients in mixer.
- Chop butter into small pieces and add to mixer. Pulse until mixture resembles coarse bread crumbs.
- Add cheese, herbs and buttermilk. Pulse again just until completely incorporated.
- Drop large spoonfuls of dough onto parchment-lined cookie sheet. Brush tops with beaten egg.
- Bake for about 15 minutes, or until golden and cooked through. Do not overbake.