Double Cheese Scones

We've had 2 days of chilly-ish weather in Georgia so naturally I immediately immersed myself into all the Fall activities. 🍂😅  Oh, and by Fall activities - I mean making caramel apples, sipping warm apple cider and baking pumpkin biscotti while my husband takes care of raking up all the leaves in the yard.  We're a team after all. One of us bakes while the other does the physical labor. 🤣

Spring may be my favorite season outside but Fall is definitely my favorite eating season. 😂  There's nothing better on a chilly day than a steaming bowl of hearty soup or a big serving of warm, cheesy casserole to warm me up from the inside out.🍜

Honestly, I feel like part of the appeal to these warm comfort foods is the convenience.  There's something appealing about knowing that my freezer's stocked with containers of our favorite soups and chilis that I can pull out whenever we're in the mood for a warm satisfying meal.  And what goes better with soup than a decadent double cheese scone?  Did I mention that these are freezable too?  

Double Cheese Scones
2 cups flour
1 cup shredded Parmesan cheese
4 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon dry mustard
4 tablespoons butter
1 1/2 cups sharp cheddar
1 cup milk
1 egg

Pulse flour, baking powder, dry mustard and salt together in food processor.

Add butter and pulse until pea sized crumbs remain. 

Add cheese and toss to coat with flour.

Whisk together milk and egg.  Set aside 1 Tablespoon.  

Add remaining milk to flour mixture and pulse to just combined. 

Transfer dough to counter.

Knead to a smooth dough.

Pat dough into a 7" round. 

Cut dough into 8 wedges.  

Arrange scones on a silpat (or parchment) lined baking sheet.  

Space 1" apart and brush tops of scones with reserved milk mixture.  ​

Bake 15-18 minutes at 400.

Double cheese scones are a delicious compliment to any Fall meal.  Make them your own by switching out the cheese with your favorites or adding some fresh herbs.  If you find a combination that you love - share your recipe with me.    

Ciao!

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