Oh, Mr. Scone, you’re so charming. *click* Oh, do turn your head the other way, that’s it. *click* Yes, such a handsome profile you have. *click* *click* *click*

About 37 pictures later, I bring you a few photos that I feel are worthy of my pride and joy, my own recipe for a savory scone made with Irish Red Leicester cheese and my own homemade herb butter with sage, thyme and chives. I’ve never baked with homemade butter, and wasn’t sure how it would turn out. But guys – oh. my. god. This ranks among the top ten things I’ve ever eaten. They’re light and flaky, the herbs aren’t overpowering, and they literally melt – melt! – on your tongue. Enjoy with a cup of milk, as a partner to your lunchtime salad, or with a plate of different cheeses. They only keep fresh for a day or two, so share them, eat them, or freeze them.

savory scones with cheddar and herb butter
(teach me how to dougie)

2 cups flour
1 T baking powder
1 T sugar
5 T cold herb butter (see below), cut into ½ inch cubes
½ cup firm cheese, like cheddar, gruyere, or fontina
1 cup cold heavy cream, plus a little more for glazing
sprigs of thyme or small sage leaves for garnish (optional)

Preheat the oven to 425, and set the rack in the middle of the oven.

In a large bowl or food processor, mix the flour, baking powder, and sugar. If making by hand, cut in the butter with your fingertips until the dough resembles a coarse meal. If using a food processor, scatter the butter on the top of the flour and process in ten 1-second pulses. (See note about working with homemade butter below.) Add the cheddar cheese and mix in or pulse until mixed, about 2 more times. If using a food processor, transfer the dough to a large bowl.

Working quickly, mix in the cream with a rubber spatula until the dough begins to form, about 30 seconds. Dump the dough onto the counter and quickly knead the dough until it comes together. Pat the dough into a flat, ¾ inch thick circle. Cut the dough into 8 wedges, like a pie. Place the wedges on an ungreased baking sheet, and use a pastry brush to glaze them with some cream and an herb garnish.

Bake until the scones are light brown on top, 12 to 15 minutes. Let cool on a wire rack for about 10 minutes before gobbling ‘em up.

herb butter
(my senile great aunt mildred could make this)

2 cups heavy cream, room temperature
handful of green herbs, chopped fine (chives, thyme, sage, or rosemary)
pinch of sea salt

Make butter.

When the butter is very soft, throw in the herbs and mix together. Add the salt. Taste and adjust seasonings until it tastes delicious.

Pour the goopy butter onto a sheet of wax paper, wrap into a tube or square package, and stick in the fridge until firm. You can chop this block into cubes for freezing. For cooking, be creative! Throw a dollop on your pasta primavera, use it instead of regular butter for making grilled cheese, or incorporate into baking.

*Note: Homemade butter melts quicker than processed butter, so work quickly to keep it cold for scone-making or any other baking endeavor that requires cold flakes of butter.