Kitchen Tip: The whites should be slightly jiggly when removed from the oven, eggs will continue to cook in the hot scones.
Eggs in cheddar scones
By Chatelaine60
PREP TIME
20 min
TOTAL TIME
35 min
Serves
8
Photo, Erik Putz.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 tbsp baking powder
- 2 tsp granulated sugar
- 1 tsp plus pinch of salt , divided
- 1/2 tsp baking soda
- 1/2 tsp garlic powder
- 1/2 cup cold unsalted butter
- 1 cup grated cheddar cheese
- 1 cup buttermilk
- 8 eggs
Instructions
- PREHEAT oven to 425F, then line a baking sheet with parchment. Whisk flour, baking powder, sugar, 1 tsp salt, baking soda and garlic powder in a large bowl. Grate butter into flour mixture, then add cheddar and toss to coat.
- STIR buttermilk into flour mixture with a fork until dough just comes together. Turn out onto a lightly floured surface. Lightly knead 3 or 4 times and pat together until 1 in. thick.
- USE a 3 1/2-in. round cutter to cut a circle of dough. Leaving larger cutter in place, press a 2 1/4-in. round cutter in the centre to make a ring. Remove dough from centre and repeat with remaining dough. Gather scraps and centres, patting out to 1-in. thickness and cutting until you have 8 rings. Arrange rings 1 in. apart on prepared sheet.
- BAKE until risen and slightly browned, 7 to 8 min. Crack an egg into each ring, season each with a pinch of salt, then continue baking until scones are golden brown and whites of eggs are almost set, 8 to 9 min for soft yolks. Serve warm.
Chatelaine Quickies: Cheddar and onion buttermilk biscuits
Nutrition (per serving)
- Calories
- 355,
- Protein
- 14 g,
- Carbohydrates
- 28 g,
- Fat
- 20 g,
- Fibre
- 1 g,
- Sodium
- 567 mg.
FILED UNDER: bake CHEBCEGG0220 Eggcellent Dishes Instagram scones spring
