goat cheese scones

indulge in the perfect balance of sweet, salty, and spicy

Tips

scone vs biscuit?

Scones and biscuits are often confused, here are some key differences!
Texture: Scones tend to be denser and more cake-like, while biscuits are typically flaky and buttery.  
Flavor: Scones are often have a sweeter taste (not this time though!). Usually they have additional sugar, fruits and jams.
Ingredients: Scones often include eggs and heavy cream.

how to make scones

Like any pastry dough, using fresh ingredients, and patience helps achieve a delicate delicious pastry. Follow these tips to help make a delicious scone!

• Cold butter: This is crucial for a flaky texture.
• Pastry flour: It’s lower in protein than all-purpose flour, resulting in a tenderer scone.
• Buttermilk: Adds tang and helps with the rise.
• Gentle handling: Overmixing develops gluten, making the scones tough.
• Pastry cutter: Use it to incorporate the cold butter into the flour mixture.
• Quick mixing: Combine wet and dry ingredients just until combined.
• Cool on wire rack: This prevents sogginess
• Don’t over bake: Scones are done when golden brown and slightly firm to the touch

goat cheese scones

Preparation Time: 15 minutes | Cook Time: 20 minutes | Serving size: 16

Gather

Black pepper and herb honey

• 4 tablespoons honey
• 1 tablespoon black pepper 
• 1½ tablespoons rosemary, chopped  
• ¼ cup finely chopped shallots

scone

• 1 cup buttermilk
• 1 large egg
• 3½ cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon baking powder
• ¾ teaspoon baking soda
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon red pepper flakes
• 12 tablespoons (1½ sticks) unsalted butter, cold and cubed
• 1 cup goat cheese, crumbled
• Egg wash (1 egg)

Lavender Lemonade (perfect pairing)

• 1 cup granulated sugar
• 1 cup water
• ¼ cup dried culinary lavender buds (make sure these are food-safe)
• Your choice of lemonade

Follow

goat cheese scone

1. Make the black pepper honey: Add honey, black pepper, rosemary and shallots in a small saucepan on medium heat. Saute until fragrant, about 2 to 3 minutes.  Remove from the stove and place the mixture in a small bowl. Let cool for about 10 minutes.
2. Adjust the oven rack to the center position and preheat to 400 degrees. Place parchment paper on baking pans 
3. In a bowl, whisk together the buttermilk and 1 egg. Set aside.
4. In a large bowl, whisk together the flour, salt, baking powder, baking soda, garlic powder, onion powder and red pepper flakes. Cut in cubed butter with a pastry cutter or a fork until the butter is the size of large peas. (Don’t be afraid to use your hands and just massage it!)  
5. Make a well in the middle and add the buttermilk/egg mixture. Using a rubber spatula, mix until partially combined. 
6. Transfer the dough to a floured surface. Knead a little until it just starts to hold together; you don’t want to overwork it. Pat the dough into a rectangle  On one half of the rectangle, add the honey and shallot mixture. Crumble the goat cheese on top. Take the other half of the dough and fold over the goat cheese. 
7. Try to seal the sides as best you can and gently pat the dough into a rectangle. Fold twice more to make sure everything is mixed and sealed. (Don’t worry about keeping it as a rectangle; we’ll be shaping it again.)
8. Once the dough is mixed, cut in half and form each into 6-inch-diameter rounds about ¾-inch-thick. Cut each disc into 8 wedges and place on the prepared baking pans. Space them out about an inch apart
9. Whisk the remaining egg (I also like scraping the last little bit of the honey mixture in the bowl with the egg). Brush each scone generously with egg wash. Bake for 15-20 minutes until golden brown. 
10. Serve with your drink of choice (like lavender lemonade!) and enjoy!

lavender lemonade

1. In a small saucepan, combine sugar, water, and lavender buds.
2. Heat over medium heat until the sugar dissolves, about 5 minutes. Bring to a simmer and cook for 1 to 2 minutes.
3. Remove from heat and let steep for 15 to 20 minutes, allowing the lavender to infuse the syrup.
4. Strain the syrup through a fine-mesh strainer to remove the lavender buds. Let the syrup cool completely before using.
5. To make lavender lemonade, add ¼ cup simple syrup to every ½ cup lemonade. Adjust as needed depending on your choice of lemonade and sweetness tolerance.