These savory cheddar herb scones are a delightful twist on the classic, perfect for any occasion.
Preheat your oven to 425°F (220°C).
Preheating ensures even baking from the start.
In a mixing bowl, combine the flour, baking powder, cayenne pepper, and salt.
Mixing the dry ingredients thoroughly ensures even distribution of leavening agents.
Cut the cold butter into the dry ingredients using a pastry blender until the mixture resembles coarse crumbs.
Using cold butter helps create a flaky texture in the scones.
Stir in the shredded cheddar cheese and chopped parsley.
Adding the cheese and herbs at this stage ensures they are evenly distributed.
Pour in the buttermilk and gently mix until a soft dough forms.
Avoid overmixing to keep the scones tender.
Turn the dough onto a lightly floured surface and knead gently 8-10 times.
Kneading too much can make the scones tough, so be gentle.
Pat the dough into a 3/4-inch thick round and cut out scones using a floured cutter.
Flouring the cutter prevents sticking and ensures clean cuts.
Place the scones on a baking sheet and brush the tops with beaten egg.
Brushing with egg gives the scones a golden, glossy finish.
Bake in the preheated oven for 12-15 minutes until golden brown.
Keep an eye on the scones to prevent overbaking.
Let the scones cool slightly before serving. Enjoy warm or at room temperature.
Serving warm enhances the flavors and texture of the scones.
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