It’s quarantine o’clock, so PhD Kitchen is back! Yesterday I made these English cheddar scones—a crowd favorite in our house, which I share with a bona fide English husband—and I thought they’d make the perfect comeback recipe. My mother-in-law’s cheese scones are pretty similar, but this is the way James and I make them at home in the US.

You can use any hard cheese you like, but I prefer a strong and sweet red cheddar. I added fresh rosemary from a plant I’m trying to keep alive, but you can skip the herbs or substitute another type (fresh or dried) if you like. My recipe is based on this one by Irmgard on Food.com, but I’ve edited it to make a double batch and substitute for the complete dearth of baking powder currently plaguing my city. I also had to make do with fat-free buttermilk… yikes. Desperate times call for desperate measures. Here we go!

Dry ingredients in the sieve

A darn good sweet red cheddar

Dry ingredients, herbs, and cheese in the mix

Stir in the buttermilk…

…and form into a ball in the bowl

Plop on a floured surface and flatten to about 1″ thickness

Use something handy to cut the scones out

place on a lightly floured baking sheet & bake for 12-15 minutes!

English Cheddar Scones, on PhD Kitchen!

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