You guys have all had Panera’s broccoli cheddar soup, right? I am a leeeeetle bit obsessed with it. I could eat it just about every day. Never mind the fact it is not the healthiest choice. If calories and fat didn’t matter I’d be eating broccoli cheddar soup, pizza, and cupcakes every meal. There are a million copycat recipes out there but I have not tried any yet. The last thing I need is to start making it at home too.
So, instead of broccoli cheddar soup I decided to make broccoli cheddar scones. I originally made these bacon cheddar scones a few years ago. I’ve since made them a million times for work and to give friends. I’m not big on bacon so I never eat them myself. Since I love broccoli (and cheddar) I decided to sub broccoli for bacon. Yep, bacon for a vegetable. And I’d do it again in a heartbeat. These scones are soft, fluffy, buttery, and full of flavor. If you like bacon you could even do broccoli, cheddar, and bacon!
Here is what you’ll need
Cut the broccoli into florets
Combine the dry ingredients and add the butter
Add the cheese
Fold in the broccoli and buttermilk
Shape into a disk
Cut into wedges and top with the egg wash
How great would these be dipped in broccoli cheddar soup? Too much?
- 1/2 pound broccoli florets
- 3 cups flour
- 1 tablespoon baking powder
- 2 teaspoons salt
- 2 teaspoons black pepper
- 8 tablespoons cold unsalted butter, cut into small cubes
- 1 1/2 cups grated cheddar cheese
- 1 1/2 cups buttermilk
- 1 egg + 1 tablespoon water
- Preheat the oven to 400 degrees F.
- Cut the stalks off the broccoli.
- Place about 1/2 an inch of water into a pan and steam the broccoli for about 3 minutes; drain.
- Cut into small pieces. (see picture)
- In the bowl of a stand mixer fitted with a paddle attachment combine the flour, baking powder, salt, and pepper.
- With the mixer on low combine well.
- Add the cubed butter and mix until crumbly.
- Add the grated cheese.
- Remove from stand and fold in the broccoli and buttermilk.
- Place dough onto a floured surface.
- Shape into a 10 inch round circle.
- Line a baking sheet with parchment or a silpat.
- Cut the dough into 8 wedges and transfer to the baking sheet.
- Whisk together the egg and water and brush on the scones.
- Bake for 20 minutes or until golden brown.
