Ingredients: |
Ingredients: 200 grams cake flour
100 grams whole wheat flour
¾ teaspoon kosher salt
½ teaspoon baking soda
2 teaspoons baking powder
1 tablespoon sugar
2 ½ tablespoons za’atar
130 grams cold butter, cut into small pieces
130 grams aged white cheddar, coarsely grated
120 grams heavy cream, plus a couple tablespoons more if needed
90 grams greek yogurt
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Directions: |
Directions:Whisk together flours, salt, baking powder, baking soda, sugar, and za’atar. Add the cold butter chunks, tossing to coat the pieces in flour. Then use your fingertips to rub in the cold butter until crumbly in texture. Toss in the cheese.
Add the cream and yogurt, mixing with a wooden spoon or your hands until a rough dough is just about formed. If it seems a bit dry, add 1 to 3 more tablespoons of cream as needed to bring together the dough. Knead a few times in the bowl just to bring it together. Turn out the dough onto a piece of parchment paper and roll into a rectangular shape that is ¾-inch tall. Cover in plastic and chill for at least 20 minutes or overnight.
Preheat the oven to 350°F. Use a large knife to trim the edges of the dough to make for nice clean edges (the trimmings can be mashed together into one or two bonus scones). Cut into about 10 to 12 rectangles for larger scones (I did a 2 by 5 grid to make scones that were 8 by 4 centimeters) or cut into 20 to 24 scones for mini scones. Arrange on a baking sheet, brush with a bit of extra milk or cream and sprinkle with some additional za’atar.
Bake until golden, around 35 to 40 minutes. |
This recipe for Cheddar Za'atar Scones is from