Compared to the effort of rolling out and cutting biscuits, these scones are a cinch. Once the dough is mixed, you just shape it into a circle and cut it into wedges. The buttermilk makes the scones tender, and the cheddar cheese and crab seasoning makes them delicious.
Recipe from Tide and Thyme.
- 2 cups all purpose flour
- 1/4 cup granulated sugar
- 1 1/2 tsp. baking powder
- 1/4 tsp. baking soda
- 1/2 tsp. kosher salt
- 1 tsp. crab seasoning
- 1/2 cup butter, cold and cut into pieces
- 1/2 cup sharp cheddar cheese, shredded
- 3 Tbs. chives, chopped
- 2/3 cup buttermilk
Preheat the oven to 400º. Line a baking sheet with parchment paper and set aside.
Mix together the flour, sugar, baking powder, baking soda, salt, and crab spice in a large bowl.
Cut the butter into small pieces and blend it together with the flour. The mixture should look like coarse crumbs. You could also do this in a food processor, pulsing it a couple of times until the butter is the size of peas.
Fold in the cheese and chives.
Make a well in the bottom of the bowl, and add about 3/4 of the buttermilk; gently combine until the dough JUST comes together. Be careful not to over-mix. Reserve remainder of buttermilk to brush top of scones before baking.
Transfer the dough to a floured surface and knead lightly a couple of times. Flatten the dough into approx. 6-inch round circle and about 1 and 1/2 inches in thickness. Cut the circle into 6 equal slices.
Place the scones onto the prepared baking sheet. Brush the tops with buttermilk and sprinkle with a little additional crab seasoning.
Bake for 18 minutes or until golden brown. Serve warm or at room temperature. Can be kept in airtight container for a couple of days or in the freezer for a couple of months.