In the Bag

Imagine: It's a chilly morning on the weekend and you find yourself hankering for a warm scone loaded with fresh herbs (after all, they might be the only thing still living in the garden!) and gooey cheese. You also do not want to spend the rest of your morning cleaning up after making said scones. Is your only option finding a coat and heading to the bakery? Nope. Just find yourself a large resealable plastic bag and you can find yourself looking at this less than an hour from now:

Making scones in resealable bags has become my favorite go-to method for making sure these breakfast favorites grace my table often. After all, scones do incredibly well when hand-mixed and squishing and pinching the dough into existence in a plastic bag means you get to toss the bag when you're done and just sit back and wait for your kitchen to smell amazing. You could put together eggs and bacon and such and have a full breakfast alongside your scones or just slice some fresh fruit, scoop a bit of yogurt and granola into little bowls, and make sure you've got lots of coffee on hand. This easy recipe fits well into either scenario.

If you don't finish all of the scones right away — and I would not blame you if that happens to occur — you can layer thinly sliced ham and a slice of cheese inside a leftover scone and call it lunch later. Toss it in the microwave for about 30 seconds and you'll be treated to the most amazing hot ham and cheese sandwich you've ever experienced. Maybe you'll want to make sure more resealable bags are on the grocery list this week!

Cheddar-Thyme Scones

  • 1 3/4 c. all-purpose flour
  • 1 T. granulated sugar
  • 2 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 3 T. butter, cold
  • 5 T. cream cheese
  • 9 oz. grated sharp cheddar cheese
  • 2 T. fresh thyme
  • 1 egg
  • 2/3 c. plain yogurt

Preheat the oven to 400° F.

Place the flour, sugar, baking powder, and salt in a large, resealable bag. Seal the bag and shake gently to combine. Add the cold butter and cream cheese. Seal the bag again and, using your fingers, pinch and squeeze the mixture until it resembles coarse crumbs. Add the shredded cheese and thyme to the bag. Seal the bag again and turn and squeeze it to incorporate all of the ingredients. Finally, add the egg and yogurt. Seal the bag and continue pinching and squeezing the bag until the mixture comes together to form a thick dough.

Turn the dough onto a floured work surface and knead a few times until a ball forms. Place the dough on a baking sheet covered with a silicone baking mat or parchment paper and flatten it into 9-10 inch circle. Cut the circle into 8-12 wedges and slightly separate them.

Bake for 30-40 minutes in the preheated oven or until scones are baked through and golden brown.

  • Yields: 8-12 scones
  • Preparation Time: 50 minutes