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Sprouted Wheat Cheese and Herb Scones

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Charlotte Rutledge

Sprouted Wheat Cheese and Herb Scones Recipe

These moist, cheesy, savory scones are a tasty grab-and-go breakfast, or serve them alongside a hot bowl of soup or stew at suppertime. For an extra-hearty scone, mix in up to a half pound of bacon, cooked and crumbled, along with the cheese and chives.

At a glance

Prep
Bake
Total
Yield
10 to 12 scones

Ingredients

Choose your measure:

  • 2 cups sprouted wheat flour
  • 1 cup King Arthur Unbleached All-Purpose Flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (8 tablespoons) cold unsalted butter
  • 1 cup cheddar (Cabot preferred), plus extra for sprinkling on top
  • 1/3 cup chopped fresh chives or finely chopped scallions (both white and green parts)
  • 1 large egg
  • 1 cup milk, plus additional to brush on top

Instructions

  1. Preheat the oven to 425°F. Lightly grease a baking sheet, or line it with parchment.
  2. Whisk together the flours, baking powder, and salt in a large mixing bowl.
  3. Work in the butter until crumbly and just a few pea-sized pieces of butter remain.
  4. Toss in the cheese and chives until evenly distributed.
  5. Whisk together the egg and milk then stir gently into the dry mixture just until the dough is evenly moistened, adding a tablespoon additional milk if necessary; the dough should be stiff but scoop-able.
  6. Drop the scones by the 1/3-cupful (a scone and muffin scoop works well here) onto the prepared pan leaving 2" of space between each scone.
  7. Brush the tops of the scones with milk, sprinkle them with extra cheddar if desired, and bake for 20 to 24 minutes, until they golden brown.
  8. Remove the scones from the oven and transfer to a rack to cool.
  9. Serve warm or at room temperature.