Cheese-y Beer SconesBy Circle B Kitchen
- Recipe TypeSide Dish
- Prep Time20 minutes
These hearty biscuits take scones beyond brunch. Not only do they include beer, but call for cheddar cheese, chives galore, Dijon and sesame seeds to boot!
- 2 3/4 cups all purpose flour
- 1 Tbsp sugar
- 2 tsp baking powder
- 3/4 cup minced fresh chives
- 1 1/2 cups coarsely shredded cheddar cheese
- 3/4 cup (or more) chilled wheat beer
- 2 eggs
- 1 tsp salt
- 1 Tbsp vegetable oil
- 2 tsp Dijon mustard
- Sesame seeds
- Preheat oven to 425°F. Sprinkle a baking sheet with flour (I just used parchment paper). Whisk first 3 ingredients in large bowl. Stir in chives and cheese. Whisk 3/4 cup beer, 1 egg, oil, and mustard in small bowl. Gradually add beer mixture to dry ingredients, tossing until moist clumps form and adding more beer by tablespoonfuls if dough is dry (I ended up using a little more than a cup of beer). Turn dough out onto lightly floured surface; knead just until dough comes together.
- Pat out dough to 1-inch-thick round. Using 2 ½-inch-diameter cutter, cut out scones. Gather dough scraps and repeat. Transfer to prepared sheet. Whisk remaining egg in small cup; brush over scones. Sprinkle with sesame seeds.
- Bake scones until golden on top and tester inserted into center comes out clean, about 14 minutes. Cool scones on sheet 5 minutes. Transfer to basket. Serve warm and enjoy!
Patrice, author of the blog Circle B Kitchen is a mom to three grown children, a mother-in-law to three very impressive and loveable people and grandma to four (and counting) ridiculously cute, smart and funny grandchildren. She's a wife of 40 years and a retired marriage and family therapist. She and her husband relocated from California to Nebraska to be closer to her children and uses her blog to share her passion about food, cooking and all things culinary.