These scones make a great accompaniment to a light meal or are wonderful as an after school snack. We love them with our Heirloom Tomato Soup (which is our little chef's other favorite recipe to make). These scones are more "bun-like" than traditional scones because of the use of bread flour. They keep well for a day or two and can be reheated.
1/2c Mixed Herbs roughly chopped*
1/3lb Lincolnshire Poacher or good quality Cheddar-style cheese
2c Unbleached Bread Flour ***
1tsp baking soda
Preheat oven to 450°F.
Have your little chef roughly chop herbs and cheese. We used a standard table knife (slightly serrated edge), but a sturdy plastic knife with a serrated edge would also work. This is good practice for kids to watch their fingers using a knife and to teach knife safety. Using a bench scraper, makes transferring chopped herbs and cheese easy.
Inconsistent size and shape is just fine. If the pieces are too big you can either ask your little chef to cut them smaller, do it yourself, or just go with it as they are.
Measure flour, baking soda and salt and mix together in a large mixing bowl. Add herbs and cheese. Mix well, using a wooden spoon or your hands (or with a little set of hands). Now add in the buttermilk into the center, pulling from the dry sides into the center, until all is combined into a soft sticky dough. If the dough is really drippy, due to inaccurate measurement, add a bit of flour to make it manageable and spoonable but it should still be wet/sticky.
Line a baking sheet pan with parchment paper or silpat (otherwise the oozing cheese will make clean up challenging). Drop mixture (it will likely still look like a mess) onto the prepared sheet using a large spoon or scantily filled 1c measuring cup. You'll get about 8 to 10 large scones (you can make small mini scones but they will cook faster and you run the risk that some might not contain cheese or herbs if the scones are very small). The shape is unimportant but the dropped scones should all be about the same size.
Bake for about 18-20 minutes or until the tops are golden and the cheese is oozing out.
Cool on racks and eat warm if possible.
*We used a garden mix of thyme, tarragon, savory, rosemary, fennel, dill, chives, sage, oregano, marjoram, etc. Just a bit of each. If you have only one herb available that will work fine - even parsley.
**Organic Whole Buttermilk if you can find it - otherwise 1%, 2% or low-fat will work. (Whole buttermilk will taste the best.)
*** Up to 1/2c of Flour can be Whole Wheat. We used Giusto's Ultimate Performer High Protein Organic Flour.