Savory White Cheddar Scones
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Gluten-Free Egg-Free Soy-Free Nut-Free Peanut-Free Corn-Free

These white cheddar, sun-dried pepper, and rosemary scones are the trifecta of deliciousness. Made with our Biscuit & Scone Mix. Recipe and photo created by This Mess is Ours.

    • 1 bag Pamela's Biscuit & Scone Mix
    • 8 tablespoons very cold salted butter, diced
    • salt and pepper to taste
    • 1¼ cup + 3 tablespoons buttermilk, divided
    • ¾ cup shredded white cheddar
    • ½ cup sundried peppers or tomatoes (not oil packed), roughly chopped
    • 1 tablespoon minced fresh rosemary

    Place the rack in the top third of the oven and preheat to 375°F.

    Combine the Pamela's Biscuit & Scone Mix, butter, a pinch of salt and a pinch of pepper in the bowl of a food processor fitted with the "S" blade. Pulse until the butter into the dry mix until pea-sized crumbs are formed.

    Transfer to a mixing bowl and add the 1¼ cups of buttermilk, stir to incorporate. If the mixture still seems a bit dry add a teaspoon of the additional buttermilk at a time, stirring and folding after each addition until all of the dry mix is incorporated. Add the cheese, peppers or tomatoes, and rosemary. Fold until just incorporated.

    On a parchment covered sheet pan, form the dough into a 1" to 1½" high round and cut into wedges. Brush the remaining buttermilk over the top. Bake for 25- 28 minutes until golden. Remove the pan to a wire rack to cool.

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