Description
Discover how to make irresistible Shrimp and Cheddar-stuffed Garlic Scone Bombs, a savory treat that’s perfect for any occasion. Elevate your baking skills today!
Ingredients
- 2 cups all-purpose flour (240 g)
- 1 tablespoon baking powder (15 g)
- 1 teaspoon salt (5 g)
- 1/2 teaspoon garlic powder (1.5 g)
- 1/4 cup unsalted butter, cold and cubed (57 g)
- 3/4 cup whole milk (180 ml)
- 1 cup sharp cheddar cheese, shredded (112 g)
- 1/2 pound shrimp, peeled and deveined, cooked and chopped (225 g)
- 1 tablespoon chopped fresh parsley (4 g)
- 1 egg, beaten (for egg wash)
- 1 tablespoon water (15 ml)
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine the flour, baking powder, salt, and garlic powder.
- Add the cold, cubed butter to the flour mixture.
- Use a pastry cutter or your fingers to cut the butter into the flour until it resembles coarse crumbs.
- Stir in the shredded cheddar cheese.
- Gradually add the milk to the flour mixture, stirring gently until a dough forms.
- On a lightly floured surface, roll out the dough to about 1/4-inch thickness.
- Use a round cutter to cut out circles from the dough.
- In a bowl, combine the chopped shrimp and parsley.
- Place a spoonful of the shrimp mixture in the center of each dough circle.
- Fold the dough over the shrimp mixture and pinch the edges to seal, forming a ball.
- Place the scone bombs on a baking sheet lined with parchment paper.
- In a small bowl, mix the beaten egg with the water to create an egg wash.
- Brush the tops of the scone bombs with the egg wash.
- Bake in the preheated oven for 15-20 minutes, or until golden brown.
- Remove from the oven and let cool slightly before serving.
Notes
- Start with very cold butter to achieve flaky scone bombs.
- Finely shred cheddar for even flavor distribution in the dough.
- Ensure shrimp is well-drained to avoid soggy dough when mixed.
