Irish Buttermilk Scones Cheese Herb Scones
Elevate your snack game with these hearty and flavorful Irish Buttermilk Cheese Herb Scones, a delightful twist on the classic scone. Packed with sharp cheddar, fresh parsley, and chives, these scones strike the perfect balance between savory and aromatic. The buttermilk gives them a tender, flaky texture, while a golden egg wash adds an irresistible finish. Quick and easy to make with just 15 minutes of prep and 18 minutes of baking, these herbaceous scones are perfect for brunch spreads, afternoon tea, or as a side for hearty soups. Serve them warm with a pat of butter for a simple yet indulgent treat.
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Recipe Information
Ingredients
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 1 teaspoon salt
- 0.5 cups unsalted butter, cubed and chilled
- 1 cup sharp cheddar cheese, grated
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh chives, chopped
- 1.25 cups buttermilk
- 1 egg, beaten (optional for egg wash)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingertips, work the butter into the flour mixture until it resembles coarse breadcrumbs.
Stir in the grated cheddar cheese, chopped parsley, and chopped chives, ensuring they are evenly distributed.
Make a well in the center of the mixture and pour in the buttermilk. Gently mix with a fork or spoon until the dough comes together. Be careful not to overmix.
Turn the dough out onto a lightly floured surface and gently knead it a few times to bring it together. Pat the dough into a circle or rectangle about 1 inch thick.
Using a round cutter (or a knife), cut out scones and place them on the prepared baking sheet, spacing them about 1 inch apart.
If desired, brush the tops of the scones with a beaten egg for a golden finish.
Bake in the preheated oven for 16-18 minutes, or until the scones are golden and cooked through.
Remove from the oven and let the scones cool slightly on a wire rack. Serve warm with butter or as is.
Nutrition Facts
Calories |
2872 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.7 g | 193% | |
| Saturated Fat | 92.6 g | 463% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 597 mg | 199% | |
| Sodium | 5025 mg | 218% | |
| Total Carbohydrate | 299.0 g | 109% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 16.4 g | ||
| Protein | 82.3 g | 165% | |
| Vitamin D | 7.0 mcg | 35% | |
| Calcium | 1270 mg | 98% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 1081 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
