I love Cheesy Scones. LOVE. I grew up eating my mother’s. She was the Cheesy Scones Bomb. I used to grate the cheese for her – thick, yellow shavings of mature cheddar cheese – lovingly grated into a bowl, minus a few fingerfuls that ended up in my mouth. I think cheese scones may be one of the reasons why cheese and I have such a deep and meaningful relationship; it started at a very young age, while I was sitting on the kitchen counter-top swinging my legs and grating cheese. It think my mother’s cheese scones may also be the explanation for why my favorite line in Jonathan Bailor’s book, The Calorie Myth, is, “Eat as much cheese as you need to stay happy”. I love that boy; and especially when I am eating cheese.
One of my favorite things to eat growing up involved my mother’s cheesy scones. I’d cut a scone in half, butter it and pile salad ingredients – lettuce, cucumber and tomato – in between. Like a salad sandwich made with a cheese scone. Wowzer.
With all this soup I’ve been making for you, and requests for more pouring in daily, there’s been a lot of soup slip-sliding down my throat lately. When you make soup for 6 and there’s only one of you, well, that’s a lot of soup. The upside is I had lunches pre-made for two whole weeks. The downside to gallons of soup? I do miss eating a large chunk of baguette swathed in butter at the same time. So I started thinking about grain-free breads and began scouring cook books, which is a little perturbing given that I have a degree in Baking. It’s really been a very long time since I baked. Somewhere during that scouring process I got waylaid by a cheese scone recipe, and then I could not, for the life of me, get the thought of a warm, buttered, cheese scone out of my head. Some things are just not easy, you know.
Before I dive right into the cheesy goodness that is headed your way, let’s take a moment to talk about nomenclature, since we have a very diverse and plentiful number of cultures between us, and I don’t want anyone to be confused. When I say “scone” I am talking in British. If I were talking in American I would say “biscuit” when referring to what I just called a scone. To make things more complicated – or interesting – Americans also have scones, and the Brits also have biscuits. British biscuits, Americans call cookies. American scones, the British also call scones. And here’s wherein lies the easiest way to define them. In England, scones can be sweet or savory. In America, sweet ones are called scones and savory ones are called biscuits. Thus, this recipe is for a British scone and an American biscuit. I hope we got that straight. It would be awful if you did not end up with what you were anticipating.
I was so excited this morning after I popped my first batch in the oven and saw them rising, I literally did the happy dance in my lounge. The “kids” eyed me suspiciously. I didn’t care. My podcast co-host would be proud – there was an inordinate amount of arm flailing going down. I am, however, thankful that it was not being recorded. It’s the little things.
Now, back to the Cheesy Scones (biscuits). I pulled them out of the oven and nearly cried when I cut one open, steam swirling out, and slapped some butter across the surface. It looked exactly like the innards of my mother’s cheese scones. Then I took a bite.
YOU. NEED. THESE. CHEESY SCONES. IN. YOUR. LIFE.
ATTENTION! I am interrupting this broadcast to bring you a short Public Service Announcement.
Before we get started on your first grain-free baking recipe from the Life in the Sane Lane HQ kitchen, we need to talk. Just like losing fat is science, so is baking; and quite an exact one. I have observed since I moved stateside that a lot of American food is more assembly than actual cooking or baking. Hence the American cup system – it’s easy and it’s fast. What it is not, is accurate. And that does not really matter for recipes that fall into the assembly category – like this – where if you are a little over or under on any ingredient there will be no material change in the outcome. But – and it’s a BIG but – it matters when it comes to baking.
I will not be obnoxious and pushy about many things, but I IMPLORE you – if you are going to do this KETO / LowCarb baking, please avail yourself of a scale if you don’t already have one. They are not expensive. I have this one and it’s awesome. Cups measure volume, therefore, no two cupfuls of almond flour, for example, will weigh the same. And therefore you will get different results every time because the ratio of ingredients in baking (where’s there wet and dry ingredients and heat involved) matters. Sometimes they might work out just fine, and other times, well, not so much.
I will deliberately be writing the baking recipes using weights for the dry ingredients. If you choose to try and convert those weights into cups, do not tell me the recipe does not work. Also, if you ask me whether “this” can be substituted for “that”, I probably won’t know. I can take a stab and guess, but without making and testing it, I can’t tell you for sure. And my recipes are for sure. Feel free to substitute away if you feel the need, but if you choose to do that, don’t then tell me my recipe does not work.
I don’t make stuff up without testing before I share them with you. They work – if you follow them. If you want these to come out right, and you want them to come out right every single time, use weights, not cups for dry ingredients.
And now, for anyone still with me, you deserve Cheesy Scones (Biscuits). Ones that are indistinguishable from their wheat-flour cousins. Here they are.
Eat, love, slim.
20 minutes from now you could be eating the best scones of your life: Cheesy Scones (Biscuits)