Asiago Cheese Scones
These asiago cheese scones are so tender, flaky, and delicious. They’re a perfect side dish for soups and salads, and so full of flavor!
If you’ve noticed that my posting on the blog has been even more sporadic than usual, there’s a good reason for it! I’m super excited to announce that we will be welcoming a baby BOY to our family this July! Pregnancy is always really challenging for me, and I’ve spent months battling pretty severe morning sickness. It’s really the only time that I HATE being a food blogger, because absolutely all food sounds revolting to me, and cooking feels impossible. Now that I’m about halfway through my pregnancy, things are starting to get a little easier, and I finally have some energy to post new recipes. I still have to be really careful about everything I eat, but the crushing exhaustion has eased a little. One of the few things that has consistently sounded appealing to me during the last few difficult months is fresh bread! I have probably made twice as much bread in the last five months as I did in the whole year before that. 🙂 These asiago cheese scones are a new favorite, and one I’ve made several times to accompany soup or salad (or just enjoy on their own!). They are so good!
These cheese scones are adapted from my other favorite scone recipe, and the recipe is so simple to make and pretty much foolproof. The asiago cheese adds some delicious savory flavor, and I love the crunch from the cheese on top of the scones. I’m sure these scones would also work well with other hard cheese, like parmesan or aged cheddar. Asiago is one of my favorite cheeses, but feel free to experiment and find what you like!
There really is nothing better than warm and fluffy fresh bread for dinner, and these asiago cheese scones are a quick and easy way to get bread on the table fast!
Asiago Cheese SconesPrint Recipe
for the scones:
- 3 1/4 cups bread flour
- 1/3 cup butter cold
- 1 tablespoon sugar
- 2 eggs
- 5 teaspoons baking powder
- 1 cup milk
- 4 ounces asiago cheese finely shredded
for the egg wash:
- 1 egg
- pinch of salt
- 2 ounces asiago cheese finely shredded
- Preheat the oven to 425. Add 3 cups of flour to a large bowl. Grate in the cold butter, and use your fingers to rub it into the flour to make a breadcrumb-like texture. Add the sugar, eggs, and baking powder, and mix gently until the dough starts to clump together. Gently mix 2/3 of the asiago cheese into the dough mixture. Add half the milk and continue to mix gently, adding the remaining milk to form a soft wet dough.
- Sprinkle the remaining 1/4 cup of flour onto a clean work surface, and tip the dough out onto the flour. Gently turn it over to coat both sides with flour. Fold the dough in half, then turn the dough 90 degrees and fold it in half again. Continue turning and folding the dough until most of the flour has been incorporated and the dough is smooth. Be careful not to overwork the dough! Roll the dough out to 1 inch thick, and cut the dough into circles using a biscuit cutter or a glass. Place the scones on a greased or parchment lined baking sheet. Whisk the egg with the salt, and brush the egg over the top of each scone. Sprinkle each scone with the asiago cheese. Bake 15 minutes, until golden brown.
Congratulations!! How exciting!
I’m expecting in October so currently relating to everything sounding awful! Bread is usually pretty safe for me too, though, thankfully! These look really good!