Post from 3/12/2013, Pictures Updated 3/6/2018
You know what’s good with soup? A piece of bread or a hot roll.
You know what’s better than that? A hot herby cheddar scone.
Doesn’t hurt that it’s loaded with all this Kerrygold goodenss. Cheddar + Butter Love!!
When I went to Big Summer Potluck last summer Kerrygold supplied the most amazing cheeses and butters that were used in the recipes for food served during the event.
The kickoff mixer had big huge beautiful platters of different kinds of cheeses for us to munch on. I’m not even going to tell you the amount of cheese I ate. A shameful amount but everything was incredible. How could I pass up piles of Dubliner, Mature Cheddar, or Emmental? I have no self control around cheese. NONE.
So when Kerrygold sent me a fun St Patty’s themed package I got to work right away going though the cookbook that came along. The package arrived right before Blizzard Nemo so I spent our snowed in weekend browsing the Clodagh’s Kitchen Diaries: Delicious Recipes Throughout the Year by Clodagh McKenna to find recipes that would be fun to make throughout the year. Since St. Patty’s was up first I focused on making those recipes and picked 2, these scones and a stew, which I will post tomorrow.
I picked Cheddar Cheese Soup Scones (p65) because I wanted to try a savory scone. Plus anything with Kerrygold cheddar is an obvious win. These were really easy to make. The combination of fresh thyme and aged cheddar was delightful. I rolled my scones a bit to thin but they will still so yummy. The white cheddar makes the scones look plain so if you are serving these to people you might want to mix in some orange just for some pop.
Since the recipe made 8 scones I had some leftover that I used for the base of eggs florentine the next day. SOO good!! I insist you try a savory scone.
PS- Yesterday Price gave notice to his current job. In 2 weeks he is starting at a fantastic place. He really deserves this move. He has always worked hard and now will be with a group of people that will foster growth by mentoring and reward him for his hardwork. I’ve been dying to share the good news but had to wait until everything was in order. I couldn’t be more proud of him.
Cheddar Thyme Soup Scones
Makes 8 scones
- 1 3/4 cups flour
- 1 teaspoon baking powder
- pinch of sea salt
- 4 tablespoons butter, cut into small pieces
- 1 cup mature cheddar cheese, grated
- 1 teaspoon chopped thyme leaves
- 1/2 cup milk
- oil, for greasing
- Preheat oven to 400 degrees. Grease a baking sheet with oil.
- Shift the flour, baking soda, and sea salt into a large bowl.
- Rub the cut butter into the flour mixture until it looks like chunky breadcrumbs.
- Mix in 2/3 of the grated cheese and the thyme.
- Slowly add enough milk to make a soft dough.
- Roll out the dough on a floured surface until 1/2″ thick. Cut into rectangles or circles using a pastry cutter or rim of a glass.
- Transfer the scones onto the baking sheet, sprinkle with the remaining cheese and then bake for 12-15 minutes, or until golden brown. Cook for 5 minutes on a wire rack.
**I received this cookbook and coupons for Kerrygold products, which I used to purchase the cheddar and butter used in this recipe.**