Mastering the E Series Oven

Herb and Cheese Scones

To achieve the perfect crumb, be sure to use cold butter

and take care not to overwork the dough.

INGREDIENTS

– 2¼ cups all-purpose ﬂ our

– 1 tablespoon baking powder

– 1 teaspoon onion powder

– ½ teaspoon kosher salt

– ¼ teaspoon ground black pepper

– 1 tablespoon fresh thyme, ﬁ nely chopped

– ½ cup (1 stick) unsalted butter,

cold, cut into ½-inch pieces

– ½ cup cheddar cheese, grated

– ¼ cup Parmesan cheese, grated

– ¾ cup heavy cream

PREPARATION METHOD

1. Preheat the oven to 350°F Convection Mode with a rack set at position “3.” 2. Whisk together

all the dry ingredients and the thyme. 3. Mix the butter into the dry ingredients by hand until

hazelnut-size pieces form. 4. Add in cheese and then the heavy cream. 5. Mix gently by hand

until the dough comes together. This can also be done in a stand mixer or food processor,

though take caution not to overwork the dough. 6. Turn out the dough onto a ﬂ oured surface

and press out into a 7-inch disk, about 1 inch thick. 7. Cut disk into eight wedges. 8. Place on a

parchment-lined baking pan and bake for 16–18 minutes until golden brown around the edges.

MAKES RACK POSITION COOK TIME

8 SERVINGS 3 16–18 MINUTES

MODES Convection