Ingredients
1 c. plus 1 tbsp. cold heavy cream, divided
1 large egg
2 c. all-purpose flour, plus more for surface
1 tbsp. granulated sugar
2 tsp. baking powder
1/2 tsp. kosher salt
6 tbsp. butter, cold, cubed
1/2 c. shredded Gruyère
1 c. shredded cheddar, divided
5 green onions, thinly sliced
Preparation
Much like a biscuit, you want to work with cold butter to create a super-flaky dough. There won’t be a ton of obvious layers, but the texture will be perfectly moist and fluffy. Feel free to swap in your favorite cheese. Just stick to something with low moisture. Now is not the time for fresh mozzarella. To make it ahead, prepare the dough and cut it into triangles. Place on sheet tray, cover with plastic wrap, and freeze. Just add another five to 10 minutes of baking time.
Step 1Preheat oven to 400° and line a baking sheet with parchment paper. In a medium bowl, whisk together 1 cup cream and egg. In a large bowl, whisk together flour, sugar, baking powder, and salt. Step 2Using your fingers, rub butter into flour mixture until it resembles coarse meal, with a few pea-size pieces of butter remaining. Add Gruyère, ¾ cup of cheddar, and green onions, and toss to coat. Step 3With a fork, stir in cream mixture until just combined. (The dough should be crumbly; do not overwork.)Step 4Transfer dough to a work surface and pat into a 6" circle and cut into 6 wedges. Arrange scones on prepared baking sheet. Brush tops with remaining 1 tablespoon cream and sprinkle with remaining ¼ cup of cheddar. Step 5Bake until golden, 18 to 20 minutes, rotating sheet halfway through.
Though you can eat them any time of day, we especially love them for breakfast. If you’re a pancake or waffle person, our basic fruit scone recipe is the way to go. The dough is a little bit sweet, and you can add pretty much whichever kind of berry you want. But if you generally crave the bacon and eggs, go for these. They’re loaded with cheddar and Gruyère. Test Kitchen Tips:
Much like a biscuit, you want to work with cold butter to create a super-flaky dough. There won’t be a ton of obvious layers, but the texture will be perfectly moist and fluffy. Feel free to swap in your favorite cheese. Just stick to something with low moisture. Now is not the time for fresh mozzarella. To make it ahead, prepare the dough and cut it into triangles. Place on sheet tray, cover with plastic wrap, and freeze. Just add another five to 10 minutes of baking time.
