Cheddar & Leek Scones
Are savory scones just a fancy biscuit? Maybe, but I’m not complaining about that! These scones are flaky, buttery, and loaded with cheese and leeks. I got the idea for this recipe because I was making a soup that called for two leeks, but my grocery store only sold leeks in bundles of four. I didn’t want them to go to waste, so I adapted a blue cheese and onion scone I made for one of my baking class assignments. And let me tell you, these scones were the perfect pairing for my soup! Feel free to substitute the leeks with caramelized onion or shallots and experiment with different types of cheeses. Follow the instructions below and you can’t go wrong.
Prep the Leeks
First, you’ll need to sauté thinly sliced leeks (white and light green parts only) to soften and slightly caramelize them. Heat one tablespoon of olive oil in a small saucepan on medium-high. Add the sliced leeks and cook, stirring occasionally, until soft and slightly browned. Transfer the cooked leeks to a bowl to cool before adding to the rest of the scone dough.
Mix the Dough
Whisk together flour, baking powder, salt, and pepper in a large bowl. Cut in cold, cubed butter using a pastry cutter, fork, or your hands until the mixture comes together into pea-sized clumps. It is important to use cold butter so it does not completely melt while mixing. Clumps of butter are what give the scones their flaky texture.
Add one beaten egg, buttermilk, cheese, and the cooked and cooled leeks to the flour/butter mixture.
No buttermilk? No problem! Click here for my post on common baking substitutions.
Mix everything together using a rubber spatula or wooden spoon until you have a shaggy dough like in the picture below. Do not overwork the dough as it may melt the butter. If you notice your butter is melting too much while mixing, put the bowl in the refrigerator for 5 minutes before continuing.
Shape the Dough
Work the dough into a ball using your hands. If the dough is too sticky to work with, add an additional 1-2 tablespoons of flour. Shape the dough into one 8-inch disc on a baking sheet lined with parchment paper or a silicone baking mat, dusting with flour as needed. Cover and refrigerate for at least 15 minutes to allow the dough to firm up.
Remove the dough disc from the refrigerator and cut into 8 equal wedges. Place the wedges on another lined baking sheet about 2 inches apart. Brush the tops of the scones with buttermilk or heavy cream.
Bake the Scones
Bake the scones at 375°F for 20 minutes or until they are golden brown. Allow them to cool on the baking sheet for at least 5 minutes before enjoying. Store leftover scones in an airtight container in the refrigerator for up to 5 days. If you prefer them warm, heat refrigerated scones in the microwave for 15-30 seconds. You can also freeze the scones for up to 3 months. Flash bake the frozen scones in a 400°F oven for 2-3 minutes.
Cheddar & Leek Scones
Ingredients
- 1 tablespoon olive oil
- 1 leek, finely sliced, white and light green parts only
- 2 and 1/2 cups all purpose flour
- 2 tsp baking powder
- 1 tsp salt
- black pepper to taste
- 1/2 cup butter, cold and cut into ~1/2 inch cubes
- 1 egg, beaten
- 1/2 cup buttermilk
- 1/2 cup cheddar cheese, shredded
- ~1-2 tablespoons of buttermilk or heavy cream for brushing on top of the scones
Instructions
- Add the olive oil to a small saucepan and heat on medium-high. Add the sliced leeks and cook, stirring occasionally, until they are tender and slightly caramelized. Transfer to a bowl to cool.
- Whisk together the flour, baking powder, salt, and pepper in a large bowl.
- Cut in the cubed butter using a pastry cutter, fork, or your hands until the mixture comes together into pea-sized clumps.
- Add the beaten egg, buttermilk, leeks, and cheese to the flour/butter mixture. Mix together using a rubber spatula or wooden spoon until you have a shaggy dough. Do not overwork the dough as it may melt the butter. If you notice your butter is melting too much while mixing, put the bowl in the refrigerator for 5 minutes before continuing.
- Work the dough into a ball using your hands. If the dough is too sticky to work with, add an additional 1-2 tablespoons of flour. Shape the dough into one 8-inch disc on a baking sheet lined with parchment paper or a silicone baking mat, dusting with flour as needed. Cover and refrigerate for at least 15 minutes.
- Preheat the oven to 375°F. Line another baking sheet with parchment paper or a silicone baking mat.
- Remove the dough disc from the refrigerator and cut into 8 equal wedges. Place the wedges on the new lined baking sheet about 2 inches apart. Brush the tops of the scones with buttermilk or heavy cream.
- Bake for 20 minutes until golden brown. Allow to cool on the baking sheet for at least 5 minutes. Enjoy warm or at room temperature.
Notes
Storage Instructions: Store scones in an airtight container in the refrigerator for up to 5 days. If you prefer them warm, heat refrigerated scones in the microwave for 15-30 seconds. You can also freeze the scones for up to 3 months. Flash bake the frozen scones in a 400°F oven for 2-3 minutes.
