Happy Monday! How was your Father’s Day yesterday? We had a nice breakfast in the morning of blueberry muffins, turkey bacon, and fruit salad. The girls filled out some cute questionnaires (found here) about Geoff and had us giggling with their answers. I particularly liked when Lizzy said her daddy is “small feet and big inches tall” and weighs “all the pounds.” He’s such a wonderful dad to our girls and I’m so grateful to have him in my life! Unfortunately Geoff had to work in the afternoon and evening, so I was home with the girls and missing him. The giant block of Dubliner cheese we bought at Costco this week was in the fridge calling my name, so I decided the only thing for it was to make some delicious scones!
Lizzy helped me make them and we had a great time. I haven’t cooked with her very much yet (usually I just let her sit on the counter while I cook) but this time I let her add all the ingredients and even let her help me crack the eggs. I was pretty amazed and impressed that she didn’t spill anything and did exactly as I asked her to do. Maybe she’ll love cooking as much as her mommy does! The scones turned out absolutely wonderful and so tender and flaky. The sharp cheese gives them such a nice texture and flavor, and they’re so light they almost melt in your mouth. The girls and I shared one hot out of the oven, and it was so good! We made turkey and cheese sandwiches with them for dinner, and the girls ate every last bite. Yum!
Dubliner Cheese Scones
2 cups flour
1 tablespoon baking powder
1/4 teaspoon baking soda
1 teaspoon salt
1/2 cup cold butter, cut into pieces
1 cup + 2 tablespoons shredded Dubliner cheese (or another aged sharp cheddar), divided
1/2 cup buttermilk (or milk + a splash of vinegar)
1 egg white
Preheat the oven to 400 and line a baking sheet with parchment paper or spray with cooking spray. In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Cut in the butter using a pastry blender or two knives, until the mixture resembles coarse crumbs. Toss one cup of the shredded cheese in the in the flour mixture, reserving the . Whisk together the eggs and buttermilk, then stir the mixture into the dry ingredients until just combined (do not over mix!). Pat the dough into a 3/4 inch thick layer on a lightly floured surface, then use a cup or a biscuit cutter to cut out scones (mine were 1 3/4 inch). Reshape the remaining dough and cut out more scones, using all the dough. Whisk the egg white with a dash of water and brush over the scones. Top with the remaining shredded cheese. Bake 12-14 minutes or until golden brown (I turned on the broiler for the last minute to make them perfectly golden and crispy on top). Enjoy!
adapted from Will Cook for Smiles