Preheat oven to 375 degrees. Line a large baking sheet with parchment paper; set aside.
What makes our scones stand out? The use of Wensleydale cheese with cranberries gives them a savory yet slightly sweet flavor.
Servings and Ingredients
|Cheesy Cranberry Scones|
|2 c.||self-rising flour, plus additional for dusting|
|½ c.||Hy-Vee salted butter, cold, cubed|
|1 tbsp.||fresh rosemary, chopped|
|1 tsp.||Hy-Vee mustard powder|
|½ tsp.||Hy-Vee ground black pepper|
|¼ tsp.||Hy-Vee salt|
|1||Hy-Vee large egg|
|¼ c.||buttermilk, plus additional for brushing|
|1 ½||(4-oz. each) pkgs. Wensleydale cheese with cranberries|
|⅓ c.||Hy-Vee dried cranberries|
|Cheesy Cranberry Butter|
|½||(4-oz.) pkg. Wensleydale cheese with cranberries|
|¼ c.||Hy-Vee salted butter, softened|
Things To Grab
- Large baking sheet
- Parchment paper
- Stand mixer with paddle attachment
- Wire cooling rack
In a large stand mixer fitted with a paddle attachment, beat together flour, butter, rosemary, mustard powder, black pepper, and salt until butter resembles coarse crumbs. Beat in egg, buttermilk, cheese, and dried cranberries. Continue beating until mixture forms a ball; do not overmix.
Place dough on a lightly floured surface and form into an 8-inch circle, about 1-inch-thick. Cut into 10 triangles. Place on prepared baking sheet and brush with additional buttermilk. Bake 17 to 20 minutes or until scones are cooked through and tops are golden brown.
While scones bake, make Cheesy Cranberry Butter. Beat together cheese and softened butter until smooth and combined. Cover and set aside until ready to serve.
Hyvee Culinary Expert TipDon't skip the Cheesy Cranberry Butter! Use the remaining 1/2 pkg. of Wensleydale cheese with cranberries and whip it with butter for extra cheesy flavor.
Slightly cool scones on wire cooling rack. Serve with Cheesy Cranberry Butter.
Amounts Per Serving
- Total Fat: 20g
- Cholesterol: 70mg
- Sodium: 600mg
- Total Carbohydrates: 25g
- Protein: 8g
Hy-Vee Test Kitchen