Little Sous Breakfast © Lauren V. Allen
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recipe
Sleepyhead Cheddar Scones
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The smell of these cheesy scones baking is sure to wake up even the sleepiest of heads! They’re a cinch to make with your hands, but make sure to use cold butter and not to over mix the dough—this way you’ll get extra-fluffy scones (and not hockey pucks!). You can get creative with what you mix into these scones: We suggest cheddar, crumbled bacon, and chives in the recipe, but you can also swap in your favorite cheese and herbs.

Gather Ingredients

Cooking Instructions

Step 1

Preheat the oven to 400°.  Line a baking sheet with parchment paper. In a mixing bowl, combine the flour, baking powder and salt. Using a butter knife, cut the butter into ¼-inch chunks.

Step 2

Add the butter to the flour mixture and use clean fingers to squish the butter into the flour until it makes small, pea-size pieces.

SOUS TIP: Adults can also help young cooks blend the butter into the flour with a pastry cutter or two knives (though kids will have more fun mixing everything together with their fingers!).

Step 3

Crack the eggs into a small bowl and beat with a fork until blended.

Step 4

Add the eggs and heavy cream to the flour mixture and stir just until combined (the dough will be very sticky). Stir in the cheddar.

Step 5

Using your hands, knead the dough lightly in the bowl until it comes together into a ball. Using an ice cream scoop, portion the scones onto the baking sheet. Using your index and middle fingers, gently press down on the dough until it’s about ¾ inch thick. Brush the tops of the scones with heavy cream (this helps the top brown in the oven).

Step 6

GROWN UP ALEFRT!

Place the scones into the oven 20 to 25 minutes, until the outsides are crusty and the insides are cooked through.

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