I love fresh baked goodies more than just about anything that comes out of a kitchen, but as there are only two of us I bake far less than I'd like because honestly, how many treats can a couple reasonably eat?! (OK a lot!  A lot of treats!) But since I got my @kitchenaidusa Artisan® Mini Mixer I've been working on perfecting my smaller quantity baking- and it's going deliciously!  These leek and cheddar cheese scones might be my favorite so far- and I've mastered a half recipe that produces the perfect amount- 6 savory, delectable scones that I would do unspeakable things for.  Recipe below!  #ad #minimoments

2 sticks butter
1 tablespoon olive oil
3 1/4  cups sprouted white wheat flour
1/4 cup demara sugar
2 teaspoons baking powder
2 teaspoons baking soda
1/2 teaspoon sea salt
1/2 cup (scant)  chopped leeks- light/dark green part only
1/2 cup shredded cheddar cheese
1 - 1/2 cups cold buttermilk
1 egg

Method:
Cut the butter into small (1/2”) cubes and chill in the refrigerator.

Add the flour, sugar, baking soda, baking powder and salt to the mixer.  With the flat beater attached, mix ingredients at level 1 speed until well combined.

Add the butter to the flour mixture, turning the mixer to speed 6 and mix until small marble sized clumps have formed.  Remove mixing bowl and refrigerate while preparing remaining ingredients. 
Chop leeks and add to a small pan with olive oil with a sprinkle of sea salt.  Sauté over low heat until just softened.  Place in refrigerator to cool for 10 minutes before next steps.

Remove bowl from mixer and hand combine the leeks and cheddar cheese, mixing only as much as needed to distribute evenly.

Add 1 cup of buttermilk to the dough and use your hands (gently!!) to combine.  Avoid kneading the dough as you incorporate it into a ball.  Add additional buttermilk if needed- you want the dough to be just wet enough to stick together!

Gently press the ball into a flat disc, roughly 9" in diameter.  Cut into 6 triangles and place on a parchment or silpat lined baking sheet.

Lightly beat the egg and brush over the scones. 
Bake at 400 degrees for 10 minutes, and then lower heat to 350 degrees. Bake for another 10 minutes!
295 likes
  • sarahyatesmoraI love fresh baked goodies more than just about anything that comes out of a kitchen, but as there are only two of us I bake far less than I'd like because honestly, how many treats can a couple reasonably eat?! (OK a lot! A lot of treats!) But since I got my @kitchenaidusa Artisan® Mini Mixer I've been working on perfecting my smaller quantity baking- and it's going deliciously! These leek and cheddar cheese scones might be my favorite so far- and I've mastered a half recipe that produces the perfect amount- 6 savory, delectable scones that I would do unspeakable things for. Recipe below! #ad #minimoments

    2 sticks butter
    1 tablespoon olive oil
    3 1/4 cups sprouted white wheat flour
    1/4 cup demara sugar
    2 teaspoons baking powder
    2 teaspoons baking soda
    1/2 teaspoon sea salt
    1/2 cup (scant) chopped leeks- light/dark green part only
    1/2 cup shredded cheddar cheese
    1 - 1/2 cups cold buttermilk
    1 egg

    Method:
    Cut the butter into small (1/2”) cubes and chill in the refrigerator.

    Add the flour, sugar, baking soda, baking powder and salt to the mixer. With the flat beater attached, mix ingredients at level 1 speed until well combined.

    Add the butter to the flour mixture, turning the mixer to speed 6 and mix until small marble sized clumps have formed. Remove mixing bowl and refrigerate while preparing remaining ingredients.
    Chop leeks and add to a small pan with olive oil with a sprinkle of sea salt. Sauté over low heat until just softened. Place in refrigerator to cool for 10 minutes before next steps.

    Remove bowl from mixer and hand combine the leeks and cheddar cheese, mixing only as much as needed to distribute evenly.

    Add 1 cup of buttermilk to the dough and use your hands (gently!!) to combine. Avoid kneading the dough as you incorporate it into a ball. Add additional buttermilk if needed- you want the dough to be just wet enough to stick together!

    Gently press the ball into a flat disc, roughly 9" in diameter. Cut into 6 triangles and place on a parchment or silpat lined baking sheet.

    Lightly beat the egg and brush over the scones.
    Bake at 400 degrees for 10 minutes, and then lower heat to 350 degrees. Bake for another 10 minutes!

  • kellyjbachThese look delicious! And I feel the same about baking, I can only eat so much! And I stay at home, and my husband works from home, so there's no sending half the batch to the office in this house!
  • handmadefromthehomeYum! It's the same in my house, I forget to pass it along to neighbors, so it goes to waste half the time.
  • mela_mal@jannimzl 😏
  • jannimzl@mela_mal oh ja :) muss ich dir eh dringend was erzählen!
  • 1sk1alketbiNice ✓
  • thealohababeamazing
  • shiragillThose sound amazing. May need to try tomorrow 🌿
  • she_just_knows💗
  • laurenaprunerLove this, cool!
  • ericakoeslerSo pretty!
  • wittybashLove!
  • nutritionjourneygreat post!
  • lushtoblush#goals
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