Cheese and Garlic Scones Recipe

All-purpose flour: The base of the scone dough, providing structure and texture.

Baking powder: A leavening agent that helps the scones rise and become fluffy.

Salt: Enhances the flavors of the other ingredients.

Garlic powder: Adds a subtle garlic flavor throughout the scones.

Cold butter: Creates a flaky texture by creating pockets of steam as it melts during baking.

Shredded cheddar cheese: Adds a rich, savory flavor and a bit of gooeyness to the scones.

Milk: Binds the ingredients together and adds moisture to the dough.

When cutting in the cold butter for the scones, use a pastry cutter or two knives to ensure the butter is evenly distributed throughout the dough. This will create small pockets of butter that melt during baking, resulting in a flaky and tender texture. Be careful not to overwork the dough to maintain this desired consistency.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, though it may make the scones denser.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for each teaspoon of baking powder to achieve a similar leavening effect.

• salt - Substitute with sea salt: Sea salt can provide a slightly different mineral content and flavor profile.

• garlic powder - Substitute with fresh garlic: Use 1-2 cloves of minced fresh garlic for a more intense and aromatic garlic flavor.

• cold butter - Substitute with coconut oil: Coconut oil can be used for a dairy-free option, though it will impart a slight coconut flavor.

• shredded cheddar cheese - Substitute with shredded mozzarella: Mozzarella provides a milder flavor and a different texture but still adds a cheesy element.

• milk - Substitute with buttermilk: Buttermilk adds a tangy flavor and helps with the rise and tenderness of the scones.

• Allow the scones to cool completely before storing. This prevents condensation from forming, which can make them soggy.
• To store at room temperature, place the scones in an airtight container. They will stay fresh for up to 2 days.
• For longer storage, wrap each scone individually in plastic wrap or aluminum foil. Then, place them in a resealable plastic bag or airtight container and store in the refrigerator for up to 5 days.
• To freeze, wrap each scone tightly in plastic wrap or aluminum foil. Place the wrapped scones in a resealable plastic freezer bag, removing as much air as possible before sealing. They can be frozen for up to 3 months.
• When ready to enjoy, thaw frozen scones at room temperature for about an hour or overnight in the refrigerator.
• To reheat, preheat your oven to 350°F (175°C). Place the scones on a baking sheet and warm them for about 10 minutes, or until heated through. Alternatively, you can microwave them on a microwave-safe plate for about 20-30 seconds, but be cautious as microwaving can make them slightly chewy.
• For an extra touch, brush the tops of the reheated scones with a bit of melted butter before serving to enhance their flavor and texture.

• Preheat your oven to 350°F (175°C). Place the scones on a baking sheet lined with parchment paper. Warm them for about 10 minutes or until they are heated through and slightly crispy on the outside.

• For a quicker method, use a microwave. Place the scones on a microwave-safe plate. Cover them with a damp paper towel to prevent them from drying out. Heat on medium power for 20-30 seconds. Check and add more time if necessary, but be cautious to avoid making them too soft.

• If you have an air fryer, preheat it to 320°F (160°C). Place the scones in the basket, making sure they are not touching. Heat for 3-5 minutes until they are warmed through and slightly crispy.

• For a stovetop method, use a skillet or griddle. Heat it over medium-low heat and add a small amount of butter or olive oil. Place the scones in the skillet and cover with a lid. Heat for 2-3 minutes on each side until warmed through and slightly crispy.

• If you have a toaster oven, preheat it to 350°F (175°C). Place the scones directly on the rack or on a small baking sheet. Heat for 5-7 minutes until they are warmed through and slightly crispy.

• Oven: Preheat to 400°F (200°C) to bake the scones until golden brown.

• Baking sheet: Line with parchment paper to prevent the scones from sticking.

• Parchment paper: Used to line the baking sheet for easy cleanup and to prevent sticking.

• Mixing bowl: Combine the dry ingredients and later mix in the wet ingredients.

• Pastry cutter: Cut in the cold butter until the mixture resembles coarse crumbs.

• Measuring cups: Measure out the flour, milk, and shredded cheese accurately.

• Measuring spoons: Measure the baking powder, salt, and garlic powder precisely.

• Cheese grater: Shred the cheddar cheese to be mixed into the dough.

• Spatula: Stir in the shredded cheese and mix the dough until just combined.

• Floured surface: Turn the dough out onto this surface to knead gently.

• Knife: Cut the dough into 8 wedges before placing them on the baking sheet.

• Cooling rack: Place the baked scones on this to cool down after baking.

Pre-measure ingredients: Measure out flour, baking powder, salt, and garlic powder in advance to streamline the process.

Use a food processor: Quickly cut in the cold butter by pulsing the mixture in a food processor.

Shred cheese ahead: Shred the cheddar cheese beforehand and store it in the fridge until needed.

Prepare baking sheet: Line the baking sheet with parchment paper before starting to save time later.

Mix dry ingredients: Combine all dry ingredients in a bowl and store them in an airtight container if prepping in advance.