The other day I tweeted, “a scone is a biscuit your heart makes,” and, while I have no idea what that means, I stand behind the sentiment wholeheartedly. I love the following recipe because of its adaptability: I will put about anything in a scone, from Hass avocados to essence of orangutan. (OK. That last one was a joke and clearly very gross, so I don’t want to receive any emails about how your orangutan scones weren’t nearly as flaky as the ones in the picture. You probably overmixed.)
I selected this particular iteration for my first scone post on Buttertooth.club because . . . goat cheese. Goat cheese, goat cheese, goat cheese. I might sound like a broken record or Jan from the Brady Bunch, but the importance of goat cheese in my life cannot be overstated. It’s the star of the show. It’s the whole show. It’s simultaneously Kanye West, Beyonce, and Taylor Swift all at the same time. Mostly I love the creaminess it introduces to this scone—I’m a sucker for unexpected textural elements, which is why I still eat cottage cheese and hominy to this day. And, because you’re including an additional source of fat, your scones will be rich enough to take you to dinner. Hey-o.
But more to the point: this recipe comes together fairly quickly. The most important notes I can give you if you’re new to the scone/biscuit game are to make sure your butter is extremely cold and that you don’t overmix your ingredients.
We want cold butter because the pea-sized lumps we leave in our dough will create pockets of steam as the scones bake, resulting in that flaky texture we desire in baked goods. If the butter is too warm, it’s likely to incorporate completely. And, when mixing, we want to stir to the point of just combined—stirring too much produces excess gluten in the dough, and, as anyone in 2015 can tell you, gluten-is-bad. (I’m kidding, I’m kidding: it’s great for lots of things like yeast breads and pizza dough, but let’s try to keep it to a minimum in our scones and cookies and cakes [oh my?]).
Anyway. Imma let you finish reading this recipe, but goat cheese was one of the best ingredients of all time. You see what I did there.
- 2 cups flour plus 1 tbs
- heaping ½ tsp baking soda
- ½ tsp kosher salt
- 3 tbs sugar
- 1 stick or ½ cup butter, cubed and cold
- 4 oz goat cheese
- 1 cup strawberries, hulled and diced
- 1 cup heavy cream, plus more for brushing
- Preheat oven to 400 degrees F.
- In a large bowl, whisk together flour, baking soda, salt, and sugar. Using a fork, a pastry cutter, or your fingers (my preferred method), incorporate the butter into the dry ingredients. The mixture should look like coarse crumbs with some pea-sized lumps of butter remaining. Crumble goat cheese roughly and fold into dough—leaving large chunks is fine as they won’t melt in the oven and will make each bite of scone a surprise. Toss the diced strawberries with the reserved 1 tbs of flour then incorporate into dough. Make a well in the center and pour in cream. Stir with spatula until just combined.
- To form scones, use either an ice cream scoop to drop dough onto parchment-lined baking sheet (again, my preferred method) or press dough into a flat disc and use a sharp knife to cut into triangle slices. Brush top of scones with heavy cream. Bake for 16-20 minutes or until scones are golden brown and set. Serve hot and enjoy.