Chicken Fat Asiago Scones

No Eggs
Written By Ebru Eltemur

The texture of the chicken fat/schmaltz is much softer compared to hard butter so make sure you keep that in the fridge until the last minute, before it needs to be added in. Get ready for cheesy goodness..

Makes 16-18 scones, depending on your cuts

  • 500G AP Flour

  • 8G Baking Powder

  • 5G Baking Soda

  • 30G Sugar

  • 200G Chicken Fat (schmaltz)

  • 2 Eggs, large

  • 250G Heavy Cream

  • 300G Asiago Cheese, grated

  • 1 Egg yolk + 2 tbsp of Heavy Cream, for egg washing

Mix the flour, BP, BS and sugar in a large bowl.

Rub in schmaltz and leave in pea sized chunks. Set aside.

Combine eggs, heavy cream and grated asiago cheese in a small bowl using a whisk. Stir only until combined, the cheese should still be visible.

Add wets into dries in thirds, just until the dough comes together. Mix using your hands or a spatula. Do not knead.

Using a rolling pin, roll dough into a rectangular shape, about 10"x18".

Cut using a bench scraper to get perfect edges.

For optimal results, put scones in the freezer for at least 4 hours before you bake them.

Prior to baking, lightly brush with the egg wash mixture.

Bake at preheated 375F, conventional setting for 20-24 minutes, rotating halfway. The scones should be ready when the outside is perfectly golden.

Ebru Eltemur
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