Cheddar Scones

Last time I talked about an exciting fondue night for which I made Angel Food (Cup)cake. Unfortunately, it got rainchecked and I ended up with all these ingredients - two huge bags of white and sharp cheddar and of course the angel food cake and bread. Solution? Like a good girl I brought it all to my parents house and the angel food cake simply evaporated. Even on the second or third day, if you keep it refrigerated, it maintains its texture perfectly for about a day and then slowly gets a little wetter though it retains its tastyness for up to 4 days (I haven't checked beyond that). The bread I brought back got eaten as bread does but the cheese posed a problem...almost.

Saturday brunch has always been a big meal in this family. We sit down together under a bright sunny skylight and eat cheeses, eggs, or anything else that strikes our fancy. One of my mom's best brunch recipes is for these savory scones. You can put anything in them and they always comes out flaky, filling, delicious, and never too fatty or soggy or dry. They're this beautifully balanced thing. So this morning a whole bag of cheddar went in and here is what came out.

The recipe as she described it was as follows:
2 Cups flour
1.25 Cups heavy cream
nearly a table spoon of baking powder
Salt to taste
And of course any kind of cheese, vegetable, or flavor you desire

Ingredients are mixed together and kneaded by hand, folding the dough over on itself as often as you have patience in order to produce that flaky texture. Warning! This dough is going to be tough, you will sweat. Roll out the dough into about 1/2 inch thickness and cut into squares. Bake at 400 F for 10-15 minutes. I believe she made about 18-24 of these.

Now you might wonder how long these guys keep. Clearly they're best right out of the oven but they aren't super dry on the next day either. Unfortunately, things like this really aren't meant to survive for more than 24 hours and in this house they usually don't, so I'm not sure how long till they actually go bad, but past 48 hours they just aren't the same.

I promise to post a more precise recipe once I have a chance to get my hands dirty and make a batch.