Leek and Dubliner Scones Biscuits
Elevate your baking game with these Leek and Dubliner Scones Biscuits, a savory twist on the classic scone that’s perfect for breakfast, brunch, or an afternoon snack. Featuring the rich, nutty flavor of Dubliner cheese and the subtle sweetness of sautéed leeks, these biscuits strike the perfect balance between indulgence and comfort. Made with buttery, flaky dough and brushed with a golden egg wash, they bake up beautifully in just 15 minutes. Whether served warm with a pat of butter or alongside a hearty soup, these scones are a delicious way to showcase the unique combination of Irish-inspired ingredients and rustic homemade charm. Perfect for cheese lovers and anyone looking to impress with a gourmet yet approachable baked treat!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter, chilled and cubed
- 1 cup Dubliner cheese, grated
- 1 medium Leek, cleaned and thinly sliced
- 1 tablespoon Olive oil
- 0.75 cups Whole milk
- 1 large Egg, beaten (for egg wash)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Heat olive oil in a small pan over medium heat. Add the sliced leek and sauté for 3-4 minutes until soft and slightly translucent. Remove from heat and set aside to cool.
In a large mixing bowl, combine the all-purpose flour, baking powder, and salt.
Add the chilled, cubed butter to the flour mixture. Using your fingers or a pastry cutter, work the butter into the dry ingredients until it resembles coarse crumbs.
Stir in the grated Dubliner cheese and the cooled leeks, evenly distributing them throughout the mixture.
Gradually pour in the milk, mixing gently with a spoon until the dough just comes together. Be careful not to overmix.
Turn the dough out onto a lightly floured surface. Using your hands, gently pat the dough into a 1-inch-thick rectangle.
Use a round biscuit cutter or a glass to cut out circles from the dough. Gather scraps, reshape, and cut out additional scones as needed.
Place the scones on the prepared baking sheet, about 1-2 inches apart.
Brush the tops of the scones with the beaten egg for a golden finish.
Bake in the preheated oven for 12-15 minutes, or until the scones are golden brown and cooked through.
Allow to cool slightly before serving. Enjoy warm or at room temperature.
Nutrition Facts
Calories |
2536 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.3 g | 204% | |
| Saturated Fat | 92.4 g | 462% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 586 mg | 195% | |
| Sodium | 3051 mg | 133% | |
| Total Carbohydrate | 209.3 g | 76% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 13.0 g | ||
| Protein | 67.4 g | 135% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 1143 mg | 88% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 886 mg | 19% | |
*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.
