Eggs In Cheddar Scones
127
- Prep Time20 min
- Total Time35 min
- Makes8 servings
(Photo: Erik Putz)
A savoury scone with a baked-in soft eggs and sharp cheddar is the breakfast combo of our dreams.
Ingredients
2 1/2 cups all-purpose flour
1 tbsp baking powder
2 tsp granulated sugar
1 tsp plus pinch of salt, divided
1/2 tsp baking soda
1/2 tsp garlic powder
1/2 cup cold unsalted butter
1 cup grated cheddar cheese
1 cup buttermilk
8 eggs
Instructions
PREHEAT oven to 425F, then line a baking sheet with parchment. Whisk flour, baking powder, sugar, 1 tsp salt, baking soda and garlic powder in a large bowl. Grate butter into flour mixture, then add cheddar and toss to coat.
STIR buttermilk into flour mixture with a fork until dough just comes together. Turn out onto a lightly floured surface. Lightly knead 3 or 4 times and pat together until 1 in. thick.
USE a 3 1/2-in. round cutter to cut a circle of dough. Leaving larger cutter in place, press a 2 1/4-in. round cutter in the centre to make a ring. Remove dough from centre and repeat with remaining dough. Gather scraps and centres, patting out to 1-in. thickness and cutting until you have 8 rings. Arrange rings 1 in. apart on prepared sheet.
BAKE until risen and slightly browned, 7 to 8 min. Crack an egg into each ring, season each with a pinch of salt, then continue baking until scones are golden brown and whites of eggs are almost set, 8 to 9 min for soft yolks. Serve warm.
Nutrition (per serving)
Calories 355, Protein 14g, Carbohydrates 28g, Fat 20g, Fibre 1g, Sodium 567mg.
Kitchen Tip: The whites should be slightly jiggly when removed from the oven, eggs will continue to cook in the hot scones.
Get more Easter and spring brunch recipe ideas.
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