After I had made the smoked gouda mac and cheese I still had some smoked gouda left over. Not enough to make another batch of mac and cheese but I wanted to use it for something. I didn't really have a plan on what I was going to do with it but then it hit me: SMOKED GOUDA SCONES!
These scones came out amazing!!! Tender on the inside, crispy on the outside, super flakey, so buttery, & deliciously cheesy.
Even though they are great any time of the day I like to make them in the morning. Waking up to the delicious gouda scones baking in the oven is like waking up to the smell of bacon frying in the morning... A FREAKING TREAT. Plus, they go so well with eggs or even some grape jam or some mustard! Basically these scones are the best vehicle for anything you can think of.
smoked gouda scones
makes 8 scones... feeds idk maybe 4
For the scones:
2 cups of all purpose flour
1/4 teaspoon of salt
1/4 teaspoon of black pepper
1 teaspoon of sugar
1 teaspoon of baking soda
1 stick of butter, cut into 8 tablespoons
1/2 cup of heavy cream
1/2 cup of shredded smoked gouda
1 egg for an egg wash or tablespoon of heavy cream (either one is good!)
For the scones:
Preheat the oven to 350 degrees Fahrenheit and line a baking tray with parchment paper or a silicone mat.
In a food processor combine the flour, salt, black pepper, sugar, and baking soda. Pulse to combine.
Then pulse in half the butter until it is fully incorporated.
Next, add in the heavy cream, egg, and the rest of the butter.
Dump out the dough, which should look crumbly but should hold together when you squish it together and add the cheese. Gently mix/toss the cheese and scone dough together so that everything is combined.
Form & roll the dough into a rectangle and cut it into 3 long pieces. You don't have to measure anything just stack the pieces on top of each other.
Now is when you will start to measure. Roll out the stacked dough and roll it out into an 8x6 rectangle. This step helps with giving the scones some height and extra flakiness!
Cut into 6 equal pieces, egg wash the scones, and bake for 30 minutes or until puffy and golden brown.