Roasted Mushroom and Aged Cheddar Scones
These are a savory-breakfast-lovers’ dream! We make a few different types of scones, both sweet and savory, each year to bring to our family brunch gathering, and these are without doubt my favourite. So full of salty, savory mushroom flavour and ooey gooey aged cheddar cheese. They freeze wonderfully, too! Just take one out and warm in the oven and you’ve got a homemade treat to indulge in.
Recipe courtesy of Kelly from The Gouda Life.
- 2½ cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp kosher/sea salt
- ½ cup COLD butter,
- 2 large eggs, lightly beaten
- ⅔ cup buttermilk
- ⅔ cup grated aged cheddar
- 1 cup chopped roasted mushrooms, recipe follows
- 1 egg, beaten lightly, to brush tops of scones
- 450g whole cremini, wiped clean and stems removed
- 2 tbsp olive oil
- ½ tsp salt
- ½ tsp fresh ground pepper
- Preheat oven to 375.
- Whisk together the flour, baking powder and salt in a large bowl. Cut in the butter using a pastry cutter or two knives until you’ve got a crumbly mixture with butter pieces no larger than peas.
- I like to put the bowl in the freezer for 10 minutes here to make sure everything is as cold as possible. If you skip this step, no problem.
- Add the lightly beaten eggs and buttermilk and stir to combine. It will be wet and sticky.
- Add in the cheddar and cooled chopped mushrooms and knead the dough, folding it over on itself 5-6 times to incorporate the mushrooms and cheese.
- Again, I like to pop it in the freezer at this point for another 10 minutes.
- On a lightly floured surface, turn the sticky dough out and knead lightly a few more times. Roll the dough ¾ inch thick. Cut out 3 inch squares, then cut diagonally to make triangles. You should have about 10 scones.
- Place on a parchment lined baking sheet, brush with a little beaten egg and a sprinkle of fresh ground pepper if you’d like.
- Bake for 20-25 minutes or until golden brown.
- Preheat oven to 425.
- Toss whole mushrooms in the oil, salt and pepper.
- Spread on a baking sheet and roast, stirring a few times, until tender and browned, 30 to 35 minutes. Let cool completely before chopping up and adding to scone mixture. If you have leftovers, save them for an omelette in the morning.
I’ve used Cremini mushrooms here, but you feel free to use what you like best.
For cheese, I used a cheddar aged for 3 years but again whatever you like will be great. Something sharp and tangy works really well.