Kimchi Cheddar Savory Scone
Cold butter rubbed into flour creates the flaky, crumbly layers of a classic scone, but here the dough takes a savory turn with the addition of squeezed kimchi and sharp cheddar cheese. As the butter melts in the oven, it releases steam that puffs the layers apart, and between those layers the kimchi's spicy acidity and the cheddar's salty richness emerge in alternating waves. Removing moisture from the kimchi before mixing is critical; wet kimchi produces a dense, heavy dough instead of the light texture that defines a good scone. Overworking the dough develops gluten and sacrifices that crumbly snap, so the ingredients are combined just until they hold together. A brief bake at 200 degrees Celsius sets the crust golden while the interior stays tender. Eaten warm with a pat of butter, the scone delivers a pronounced sweet-salty-tangy interplay that works as well at breakfast as it does alongside a bowl of soup.
Adjust Servings
Instructions
- 1
Preheat the oven to 200C and line a tray with parchment.
- 2
Mix dry ingredients, then rub in cold butter until pea-sized crumbs form.
- 3
Squeeze kimchi dry and toss with cheddar into the flour mixture.
- 4
Add milk and egg, mixing just until the dough comes together.
- 5
Pat to 2.5 cm thickness, cut into 8 wedges, and space on tray.
- 6
Brush tops with milk and bake 20-22 minutes until golden, then cool.
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Nutrition (per serving)
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