Havarti and Dried Cherry Skillet Scones

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It’s been a while since I’ve made some scones you guys. To be honest I don’t make them all that often because I can’t leave them alone. It’s so hard to resist those tender, flakey, carbolicious bites of bliss! If I had a house full of people or was serving them at a brunch it wouldn’t be a problem, but when there are only two people in your house, scones spell trouble. Last week I just couldn’t resist any longer, I had to bake a batch of these Havarti and Dried Cherry Skillet Scones.

While making scones isn’t new to me, baking them in a skillet and using a savory sweet combination is. Normally I stick with a sweet scone with some kind of fresh or dried fruit added in. This time however I wanted to make one that incorporated both savory and sweet flavors, this way I wasn’t as limited with what I could serve the scones with. Lucky for me Castello Cheese sent me some amazing Herbs and Spice Havarti to try out. Wow! This cheese is delicious! I’ve always loved havarti cheese, but the addition of the herbs and spices in this cheese really takes it to a whole new level. I appreciated the history of Castello Cheese, they’ve been around since 1893, their use of natural ingredients, and that they have 40 varieties of cheese!

So why did I decide to make Havarti and Dried Cherry Skillet Scones with the cheese? I wanted to try something new and different. Sure a cheesy pasta sauce or panini full of the havarti would have been delicious, but I wanted to be daring and get creative with this cheese. Making a savory and sweet scone was the perfect way to do that!

After sampling the cheese with numerous types of dried fruit…yes tasting cheese and fruit pairings together is a difficult job…I kid, I decided on dried cherries. There was something wonderful about the tart, slightly sweet cherries paired with the creamy, herb and spiced cheese that tasted amazing together. I kept the scone recipe simple and added some healthy adjustments to it to not only make these scones more hearty, but also a little more healthy. Since I knew I would wind up eating more than my share of them, I figured I better make them a little more figure friendly.

Once the dough was ready and ample chunks of the Herbs and Spice Havarti and dried cherries were running through it, I patted it out into a thick round disc then transferred it into a greased cast iron skillet. If you’ve never baked scones in a skillet before, you must! They get the most amazing crusty edge all around them, which was by far my favorite part. These Havarti and Dried Cherry Skillet Scones taste best warm with melted butter on them. Serve them with a bowl of hot soup, alongside some chicken and a salad, or they would be fabulous with an egg dish at your next brunch!

Yields 8-10 scones

Havarti and Dried Cherry Skillet Scones

A savory and sweet scone combining the flavors of herb and spice havarti and dried cherries!

15 minPrep Time

30 minCook Time

45 minTotal Time

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Ingredients

• 2 cups whole wheat pastry flour
• 2 cups all purpose flour
• 1 tablespoon granulated sugar
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon baking soda
• 3 tablespoons cold unsalted butter, cubed
• 1 tablespoon non fat plain Greek yogurt, cold
• 1 3/4 cup buttermilk, cold
• 1 egg, lightly beaten
• 1/2 cup Castello Herbs and Spices Havarti, cubed
• 3/4 cup dried cherries
• Kosher salt and black pepper for topping the scones

Instructions

1. Preheat oven to 450 degrees and spray a 9 or 10 inch cast iron skillet with cooking spray.
2. In a large bowl whisk together the flours, sugar, salt, pepper, and baking soda.
3. In a glass measuring cup whisk together the buttermilk, egg, and Greek yogurt.
4. Add the cold cubed butter to the flour mixture and break it up with your fingers until you are left with crumbled bits the size of peas.
5. Pour the buttermilk mixture into the flour mixture and fold it together with a rubber spatula.
6. Before the mixture is completely combined, add in the cubed havarti and dried cherries.
7. Once the dough comes together, dump it out onto a lightly floured surface.
8. Knead the dough a couple times then form it into an 8-9 inch circle about 1 1/2 inches thick.
9. Transfer the dough to the prepared skillet.
10. Brush the top with buttermilk and sprinkle with kosher salt and fresh cracked black pepper then place it on the middle rack of the oven.
11. Bake the scones for 30-35 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
12. Let the scones cool for 10 minutes before slicing them and serving.

Notes

Scones are best eaten the same day, but may be wrapped tightly in plastic wrap, placed in a freezer bag, and frozen for a later date.

Recipe adapted from Joy the Baker

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https://reciperunner.com/havarti-dried-cherry-skillet-scones/

I was compensated for this post by Castello Cheese, all opinions are my own. Get creative with any of Castello’s uniquely crafted cheeses. Click here for a $1 off coupon to create your own gourmet masterpiece.