Manchego Scones -

Manchego Scones

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Course: Appetizer, Breakfast, brunch

Cuisine: American

Keyword: cheesy, flaky scones, Manchego

Prep Time: 20

Cook Time: 20

Resting Time: 20

Servings: people

Calories: 221kcal

Author: Candace Bourzac

Ingredients

8 tablespoons butter, unsalted
2 1/2 cups all-purpose flour
1 tablespoon sugar
1 egg
1 tablespoon baking powder
1/2 cup yogurt
1/4 cup milk/cream
1/8 teaspoon salt
1 cup Manchego cheese

Instructions

Line a baking sheet with a silicone mat or parchment paper.
Cube the butter (8 tablespoons) into small cubes and place in the freezer while you prepare the rest of the ingredients. Shred the cheese.
Whisk the dry ingredients together in a large mixing bowl. (2 1/2 cup flour, 1 tablespoon sugar, 1/4 teaspoon salt, and 1 tablespoon baking powder)
Whisk the wet ingredients together in a separate smaller bowl. (1 large egg, 1/2 cup Greek yogurt, 1/4 cup cream)
Cut the butter into the dry ingredients using a pastry cutter or two forks until it resembles pea gravel. Fold the wet ingredients and cheese (reserve 1/4 cup of the cheese) into the dry ingredients. Once the dough starts to come together, get in there with your hands and form a dough ball. If it seems a bit dry, add 1-2 teaspoons of milk.
I do a simple lamination for these scones. Flatten the dough ball with your hands into a rough rectangle. Fold in half, flatten again, and repeat the process twice, then split the dough in half and form two dough balls.
Flatten each dough ball into a six-inch disc onto your prepared baking sheet. Cut each disc into six roughly equal pieces and pull each triangle an inch apart. Set the tray in the fridge for 20 minutes. Preheat the oven to 400 Fahrenheit.
After 20 minutes, take the tray out of the fridge. Brush the scones with a bit of cream and sprinkle with the remaining cheese. Bake for 20 minutes or until scones are browned on the tops slightly and have risen tall. Remove from the oven and let rest for 10 minutes before enjoying them. These scones are delicious fresh out of the oven!

Notes

Store scones in an airtight container in the fridge for up to 5 days, or in a container on the counter for 3 days.
If using salted butter, omit the salt from the recipe.
To freeze scones, wait until the scones are cooled down completely. Wrap them in plastic wrap, then foil, and store them in a freezer-safe container for up to 3 months.
To freeze before baking, make the scones all the way through slicing the scones. Freeze flat on a tray, then wrap individually in plastic wrap and tinfoil and store in a freezer-safe container. Freeze for up to 3 months. If you want to freeze the discs, wrap them in plastic wrap then tinfoil before freezing as well. Thaw out overnight in the fridge before slicing into triangles. When you’re ready to bake them, if baking from frozen, bake at the regular temperature and add 1-2 minutes to the baking time. You can also thaw them out in the fridge overnight and bake at the regular time and temperature.

The nutrition information listed is for comparison purposes only and may vary based on individual cooking styles and measurements. The nutritional information calculated uses a third-party algorithm. Please consult a health professional for any nutrition guidance.

Nutrition