Cheddar Beer Scones for Beer Week in Saratoga Springs!

It's Beer Week in Saratoga Springs, and that has me inspired to make a savory scone to compliment the heady beverage. Usually I cut scones in wedges, but since I'm doing a complete one-eighty from my typical sweet scones, I'm changing up the shape as well.  These scones are rolled out and cut with a round biscuit cutter.  They're just out of the oven and of course I had to sample the little "runt" that didn't quite measure up, and it was delicious!  The beer makes them light as air.  I can imagine having these scones with breakfast, lunch, or dinner.  They'd go beautifully with scrambled eggs, or a bowl of tomato soup, or a baked ham.  For something so simple, they pack a  lot of flavor!

CHEDDAR BEER SCONES - makes about 13 3" round scones
Oven - 425 degrees F
Line cookie sheet with parchment paper, spray with cooking spray

2 3/4 cups all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
6-8 oz. sharp cheddar, shredded (I only had 6 ounces, but I would have used 8!)
half an onion, minced fine and sauteed until lightly browned in 2 tsps. butter
2 teaspoons spicy brown or Dijon mustard
1 egg
1 tablespoon olive oil
1 1/4 cups cold beer (I used Yuengling Traditional Lager)
egg wash
2 tablespoons raw, finely minced onion
sesame seeds

Stir together flour, sugar, and baking powder, and shredded cheese.  All at once, stir in browned onion, mustard, egg, and oil.  When that is all mixed in, slowly add the beer, a little at a time, until you have a nice lump of scone dough that's moist but not wet.  On lightly floured surface, knead the dough 6 or 8 times to create layers.  Roll out to about 1/2-inch thick and cut with round biscuit cutter.  Reroll scraps (they won't be quite so pretty).  Brush with egg wash (1 egg beaten with a little bit of water) and sprinkle with raw minced onion and sesame seeds.

Bake at 425 degrees for 15 minutes.

A new favorite - Cheddar Beer Scones (click to enlarge)

Photos:  by Adirondack Baker