Tractor Supply has neat little cookbook, Out There, featuring recipes from their readers. I picked up a copy yesterday and as soon as I saw the recipe for Herb Dinner Scones, I knew I had to make them. I didn’t have buttermilk so I made my own with milk and lemon juice. This is where I went rogue on the recipe with my own little tweaks. To make the scones even more lemony, I left the squeezed lemon in the milk with the juice and lemon zest until it was almost a yogurt consistency. Lemon and thyme are one of my favorite pairings, so I snipped fresh thyme from my garden to use as my herbal element. Since we were enjoying a windy and chilly spring day, I decided to make potato soup for dinner to go with the scones. Adding a little finely grated cheddar cheese to the scone batter sounded like a great finish.
This is a good scone recipe although the texture is more biscuit-like. I can think of all kinds of incarnations of this recipe to make a simple meal seem special. Thanks to Evvie M. of Helotes, Texas for sharing her recipe. Since there’s just two of us, I cut the recipe in half. Feel free to double it if you want larger scones or more of them!
Not only did I use these scones for dinner, but I submitted my photo for this week’s assignment in my food photography class!
I even got a good critique from the instructor! Talk about a versatile recipe!
Great texture on top of the scones. The addition of the melted butter gave some nice highlights in the lower right portion of the scones. Beautiful choice of props as well. Excellent work!
- ¾ cups milk
- Juice and zest of ½ lemon
- 1½ cups flour
- ½ tablespoons baking powder
- ¼ teaspoons baking soda
- ½ teaspoons salt
- 1 tablespoons fresh minced herbs (you get to choose)
- 4 tablespoons cold butter
- ¼ cup finely grated cheese (I used cheddar)
- Measure milk and pour into a small bowl. Cut a lemon in half and squeeze the juice into the milk. Zest the lemon and add the zest to the milk. Drop the squeezed lemon half into the bowl. Let sit at room temperature until the milk curled and becomes thick. Remove the lemon half and scrape any milk that might be stuck on it back into the bowl.
- In a medium bowl add the flour, baking powder, baking soda, salt, and herbs. Whisk to mix well. Using a cheese grater, grate the cold butter into the dry ingredients. Use a pastry blender to cut the butter into the flour mixture. Pour in the milk and cheese and stir only until dough holds together.
- Transfer the dough to a lightly floured surface and flatten into a thick circle about 6 inches in diameter. Cut the dough into triangles or cut with biscuit cutter.
- Place the cut dough in a small cast iron skillet or other baking pan. They will rise and spread out so if you want them softer place them about ½ inch apart. If you like them crispy place them farther apart. I cut mine into six triangles then put five in the skillet and the extra on a small baking dish. It's the perfect treat for the cook or taste-tester in the house.
- Preheat oven to 425 degrees.
- While the oven is heating allow the scones to rest in the freezer for up to 30 minutes. Evvie says this helps them rise better but is optional. I did it with good results so I recommend it.
- Place the pan straight into the oven from the freezer and bake for 10-15 minutes. Remove from oven, brush tops with melted butter and enjoy while still warm.