These scones are not biscuits first of all! They are so much crumblier and can take any add-ins that you want. I did mine with two different ways here, plain cheese and with cranberries and bacon, you can choose what you like and mix into your base. Replace the optional ingredients with cheeses and veggies you like! You have the perfect addition to your meal or alone as a snack! I also cut mine into small rounds so they’re more bite sized.
- 2 cups flour
- 1 tsp granulated white sugar
- 1 1/4 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 7 tbsp cold unsalted butter, diced
- 1/4 cup grated parmesan cheese (optional)
- 1/4 cup grated cheddar cheese (optional)
- 1/4 cup caramelized onions (optional)
- 1/4 cup bacon bits (optional)
- 1/4 dried cranberries, roughly chopped (optional)
- 3 Tbsp chives, finely chopped
- 1 Tbsp tyme
- 3/4 – 1 cup cold buttermilk
Preheat oven to 400F. Line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, pepper, garlic powder, onion powder and paprika. Add dry mixture into a food processor along with diced cold butter and process until a course crumb like texture is achieved.
Add processed mixture back into the mixing bowl and stir in the grated Parmesan, cheddar cheese, cranberries, caramelized onions, bacon, and chives. Add about 3/4 cup of the buttermilk to the flour mixture and stir just until the dough starts to come together. Add more buttermilk, if needed.
Transfer the dough to a lightly floured surface and knead the dough gently until it comes together. Form into a 8 inch round. Use a 2 inch round biscuit cutter to cut the dough into circles. Place the scones on the baking sheet. Brush the tops of the scones with the remaining butter milk.
Bake for about 15- 18 minutes or until golden brown. Remove from oven and leave to cool on a wire rack. Best served warm.