Kimchi Cheese Scone
7 servings These Kimchi Cheese Scones are a delicious twist on the classic scone, combining the tangy, spicy flavours of kimchi with the richness of tasty cheese. The result is a savoury, flaky scone that's perfect for a unique snack, brunch, or even as an accompaniment to soups and salads x saved The Headless Chef Resident Chef September 13, 2024 20 min.40 min.1/5 20 min. 40 min. 1/5 Ingredients: Scones 1 cup of all-purpose flour1 TSP of baking soda½ TSP of salt1 stick of butter - freshly grated (¼ LB)1 cup of Tasty Cheese of your choice - grated (adjust if needed)¼ LB of kimchi - canned, drained and finely chopped¾ cup of buttermilk 1 cup of all-purpose flour 1 TSP of baking soda ½ TSP of salt 1 stick of butter - freshly grated (¼ LB) 1 cup of Tasty Cheese of your choice - grated (adjust if needed) ¼ LB of kimchi - canned, drained and finely chopped ¾ cup of buttermilk Tools: 1x Measuring Cups1x Measuring Spoons1x Cutting Board1x Chef’s knife1x Mixing Bowls1x Small Hand Grater (or box grater)1x Silicone Spatula1x Baking Sheet with Parchment Paper or Silicone Matt1x Kitchen Scale 1x Measuring Cups 1x Measuring Spoons 1x Cutting Board 1x Chef’s knife 1x Mixing Bowls 1x Small Hand Grater (or box grater) 1x Silicone Spatula 1x Baking Sheet with Parchment Paper or Silicone Matt 1x Kitchen Scale Directions: 1. Preheat the Oven: Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper. Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper. 2. Prepare the Dry Ingredients: In a large mixing bowl, add together the flour, baking soda, and salt. Mix well to combine. In a large mixing bowl, add together the flour, baking soda, and salt. Mix well to combine. 3. Grate the Butter: Take the cold unsalted butter and grate it directly into the dry ingredients using a box grater. This helps to keep the butter cold and creates small pieces that will melt during baking, resulting in flaky scones. Use your fingers or a fork to gently mix the grated butter into the flour mixture until it resembles coarse breadcrumbs. Take the cold unsalted butter and grate it directly into the dry ingredients using a box grater. This helps to keep the butter cold and creates small pieces that will melt during baking, resulting in flaky scones. Use your fingers or a fork to gently mix the grated butter into the flour mixture until it resembles coarse breadcrumbs. 4. Add Cheese and Kimchi: Add the grated cheese and chopped kimchi to the flour mixture. Stir gently to distribute them evenly. Add the grated cheese and chopped kimchi to the flour mixture. Stir gently to distribute them evenly. 5. Add the Buttermilk: Pour in the buttermilk and use a spatula or your hands to mix the ingredients together until a rough dough forms. Be careful not to overmix; the dough should be just combined and slightly sticky. Pour in the buttermilk and use a spatula or your hands to mix the ingredients together until a rough dough forms. Be careful not to overmix; the dough should be just combined and slightly sticky. Tip: Add Half the Liquid at a time. 6. Shape the Dough by Weigh: Lightly flour a clean work surface and turn out the dough. Use a kitchen scale to weigh the entire dough and divide the weight by 7 to determine the weight of each scone. Portion the dough into 7 equal pieces (approximately 90g per piece, depending on the total dough weight). Gently shape each portion into a round or slightly flattened disc. Lightly flour a clean work surface and turn out the dough. Use a kitchen scale to weigh the entire dough and divide the weight by 7 to determine the weight of each scone. Portion the dough into 7 equal pieces (approximately 90g per piece, depending on the total dough weight). Gently shape each portion into a round or slightly flattened disc. 7. Prepare for Baking: Place the shaped scones onto the prepared baking sheet, spacing them about 2 inches apart. Brush the tops lightly with a bit of buttermilk to help them brown nicely in the oven. Place the shaped scones onto the prepared baking sheet, spacing them about 2 inches apart. Brush the tops lightly with a bit of buttermilk to help them brown nicely in the oven. 8. Bake: Bake in the preheated oven for 15-18 minutes, or until the scones are golden brown on top and cooked through. Bake in the preheated oven for 15-18 minutes, or until the scones are golden brown on top and cooked through. 9. Cool and Serve: Let the scones cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature. Let the scones cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature. About the Author: The Headless ChefResident Chef # 2 42 Followers Published Recipes: 29Av. Recipe Evaluation: Location: Wellington, New ZealandMember since: 2024-09-10 Published Recipes: 29 Av. 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Sourcing of ingredients, providing tools, equipment, and anything else related to the preparation and consumption of the products of this recipe. Nutritional data and information and diet-related information (and their accuracy). It is important to consult with your medical provider to ensure that the diet you are considering is suitable for you and to verify the information provided before proceeding. The overall outcome of following recipes, including the look and taste of the final product. Possible errors in articles and recipes (including incorrectly or unclearly explained steps and directions). Typos. All readers (users and visitors of www.CookingHub.com) are responsible for evaluating the recipes and articles and making their own decisions about whether to follow the steps and recommendations. They must ensure that the ingredients and steps fit with their dietary restrictions and avoid preparation methods that could pose a health risk due to an unsuitable diet.