Herbed Cheddar Scones adapted from Magnolia Table

I recently purchased the cookbook Magnolia Table by Joanna Gaines.  The cookbook contains some of Joanna's favorite personal recipes, as well as those from friends, family, and Magnolia Table, their restaurant.  There is a section on what she keeps in her pantry and the kitchen tools she uses most often.  The chapters are based around meal times and types of dishes.  It contains a universal conversion chart and an extensive index.  There are beautiful pictures of many of the recipes and the family.  Joanna encourages you to made additions and substitutions in the recipes to suit your family's needs.  She encourages you to enjoy the process of cooking, and as Chip told her:  "If you mess up, there's always pizza!"

I chose to make the Herbed Cheddar Scones because they have the look and taste of an autumn dish, and they were easy to adapt to a gluten free/yeast free recipe.  Scones do not contain yeast, so that always makes me happy!  This particular scone does not contain sugar, either!

Herbed Cheddar Scones--Makes 8 scones  

• Prep:  20 minutes; Cook:  Under 30 minutes; Cool:  5 minutes

Ingredients:

• 2 cups all-purpose flour (I used 2 cups of Bob's Red Mill Wheat Free, Gluten Free, Dairy Free 1 to 1 Baking Flour.  It contains xanthan gum, so you do not need to add it separately.)
• 1 teaspoon baking powder (I use Argo brand, which is also aluminum free.)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon baking soda
• 1/4 teaspoon freshly ground black pepper
• 8 tablespoons (1 stick) salted butter, cut into pats and chilled
• 1 cup bagged grated mixed Cheddar cheese blend (about 4 ounces)--I used Follow Your Heart Cheddar Shreds.)
• 1/4 cup finely chopped fresh flat-leaf parsley
• 1/4 cup finely chopped mixed fresh herbs (such as chives, thyme leaves, dill, and/or green onion tops)
• 1/3 cup heavy cream (I used Original Silk Dairy-Free Soy Creamer.)
• 2 large eggs

Directions:

• Preheat oven to 400° F.  Line a baking sheet with parchment paper.
• Whisk together the flour, baking powder, salt, baking soda, and pepper in a large bowl.
• Scatter the butter pats over the flour mixture, toss to coat, and work in with your fingers until the mixture is crumbly.  (I used a pastry blender.)
• Stir in the Cheddar shreds, parsley, and mixed herbs.
• Whisk together the cream and eggs in a small bowl.  Pour into the flour mixture and stir with a fork to form large clumps of dough.
• Pour onto a work surface, gather, and knead gently to form a cohesive ball of dough.  Flatten to an 8-inch round that is about 1/2 inch thick.
• Use a sharp knife or pizza cutter to cut the dough into 8 equal wedges.  (I used a pizza cutter.)  Place on the prepared baking sheet, spacing them at least 1 inch apart.
• Bake until golden brown, 20 to 25 minutes.  Cool on a wire rack for at least 5 minutes. They can be served warm or at room temperature.

Notes from Joanna:  

• You can make the dough and shape the scones in advance, and store them in the refrigerator.  Then you can have baked scones in 30 minutes!
• The scones are best the day they are made.  They can be stored in an airtight container at room temperature for up to 3 days.

Ready to eat!

Yummy!

Beautiful cover!

I hope you enjoy the Herbed Cheddar Scones adapted from Magnolia Table by Joanna Gaines.  The cookbook can be purchased through Amazon, Barnes & Noble, and even Target!