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  • Lisa Gottlieb

Cheddar Cheese & Pecan Scones



3 cups all purpose flour

1/2 c. whole wheat flour

2 t. baking soda

1/2 t. salt

2 T. sugar

1/4 t nutmeg

1/2 t ground coriander

1/2 c. salted butter, melted and slightly cooled

1 c. buttermilk (or 1/2 c. yogurt & 1/2 c. whole milk)

1 egg

1/3 cup cubed sharp cheddar cheese

1/2 cup chopped pecans

Mix all the dry ingredients in a large bowl. Add the cheese and pecans. In a separate bowl, mix buttermilk and egg. Add the butter, and pour the mixture into the dry ingredients. Stir just until mostly mixed, then scrape the dough onto a floured board, and handling gently, roll into a rectangle, about 1 1/2-2 inches in height. Cut into triangles or rectangles. Place a few inches apart on a cookie sheet. Bake at 400 degrees for approximately 15 minutes. They should be brown, and slightly soft. Don't over bake or they will be dry.


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