A savory scone for any soup or stew.
The cool thing about this scone recipe is it is gluten-free, but that doesn't affect the outcome, as I find some gluten-free methods do. This recipe is not, however, dairy-free because I've used plain Greek yogurt and creamy buttermilk to keep the texture soft and pliable yet appropriately scone-dense for dipping into soup. The yogurt also gives a slight tang to the scone flavor, which is pleasant against the dill and sharp cheddar cheese. YUM!
Notes: Butter is unsalted. GF flour is King Arthur.
CHEDDAR & DILL BUTTERMILK SCONES WITH PARMESAN CHIVE BUTTER
Ingredients: 2 cups gluten-free flour (with xantham gum as an ingredient), 2 tsp. baking powder, 1/2 tsp. baking soda, one scant tsp. sea salt, 1/2 tsp. garlic powder, 2 tsp. dried dill, 3/4 cup shredded sharp cheddar cheese, 3/4 cup plain Greek yogurt, 1/3 cup buttermilk + extra for brushing, and 1/3 cup olive oil. For the Parmesan Chive Butter: 1/4 cup (1/2 stick) softened butter, 1/4 cup grated Parmesan cheese, 1 tsp. chopped fresh chives, 1/4 tsp. sea salt.
Makes eight scones.
1. Preheat the oven to 400* F and line a baking sheet with parchment paper.
2. Whisk together in a large bowl the flour, baking soda, baking powder, salt, garlic powder, and dried dill, then set aside.
3. In a separate bowl, whisk together the buttermilk, olive oil, and Greek yogurt. Make a well in the dry ingredients, then stir in the wet along with the cheese until you have a thick dough.
4. Lightly flour a surface and turn the dough out onto it. Form a round disk, about 2 inches thick. Slice into eight equal wedges. Place wedges onto the baking sheet, then chill for 15 minutes in the refrigerator.
5. Brush wedges with buttermilk and bake for 18-20 minutes, until lightly golden.
6. Mix the Parmesan Chive Butter ingredients until smooth and combined. Serve with the warm scones.
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