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- Cheese: The star of the show. Sharp or aged cheddar is classic because it melts well and packs flavor. You can also mix in other melty cheeses—try Swiss, Gruyère, Colby, or even a smoky Gouda for a twist. (Avoid mild mozzarella unless it’s a blend—it doesn’t add much flavor.) Tip: Grate it yourself or use a good-quality pre-shredded blend; it won’t hurt the taste.
- Butter: Cold, unsalted butter—cubed small. Keeping the butter very cold (you can even grate it) ensures flaky, tender layers. You’ll cut it into the flour until the mixture resembles coarse crumbs (pea-sized bits of butter). The little bits of cold butter steam during baking, creating those signature flaky pockets. (If you only have salted butter, reduce the added salt in the next item.)
- Milk (or Buttermilk): Whole milk is best for richness. You can use low-fat milk if needed, or even buttermilk for a tangy kick. Pour it in gradually—we want a slightly sticky dough. A wetter dough yields moister scones, so be generous but don’t overmix.
- Salt: About ½ teaspoon of kosher or coarse sea salt is ideal. This ensures the cheese flavor pops. (If using fine table salt, halve the amount; use a little extra flaky sea salt on top if you like.)
Feel free to customize: stir in herbs like chives or rosemary, or swap in other liquids (some people use a little yogurt or sour cream for tang, though this recipe calls for milk). The base is very forgiving, so play around with what you have.
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