Ingredients
- 3.5 oz finely diced Smoked Boneless Duck Breast
- 2 cups flour
- ¾ tsp salt
- 2 tsp sugar
- 2 ½ tsp baking powder
- ½ cup butter, frozen
- ½ cup buttermilk
- 1 egg
- 3.5 oz shredded cheddar cheese
Direction
- Mix the dry ingredients in a bowl: flour, salt, sugar, and baking powder.
- In another bowl, whisk together the buttermilk and egg.
- Grate the frozen butter into the flour mixture. Use your hands to mix the grated butter into the flour until there are no large clumps.
- Add the diced duck breast and shredded cheddar cheese to the dry ingredients and toss to coat evenly.
- Then, add the egg and buttermilk mixture to the dry ingredients and mix gently.
- If you have a silicone mat, pour the dough onto it and fold until large clumps form. Avoid overmixing, as this will make the dough sticky.
- Shape the dough into a circle that is about half an inch thick and 7 inches wide. Cut it into either 8 small rectangles or 4 large rectangles, based on your preference for scone size.
- Place the scones evenly on a baking mat or parchment paper on a baking sheet. Brush each scone with buttermilk, then put them in the freezer for 20 minutes while the oven preheats to 400°F.
- Once the oven is ready, bake the scones for about 20 minutes.