A Unique Olive Oil & Vinegar Tasting Room

Tel: 203.779.5331 | 724 Boston Post Road, Madison, CT

Located in the Key Bank Courtyard

Open 7 days a week


A Unique Olive Oil & Vinegar Tasting Room

Tel: 203.779.5331 | 724 Boston Post Road, Madison, CT

Located in the Key Bank Courtyard

Open 7 days a week

Herb and Cheddar Scones


2 1⁄2 cups all-purpose flour

1 tbsp. baking powder

1 tsp. salt

1 tsp. freshly ground pepper

1⁄4 cup + 2 tbsp. The Shoreline Vine Tuscan Herb, Butter or any other Infused or Extra Virgin Olive Oil of your choice

1 1⁄2 cup grated Cheddar Cheese

1⁄2 cup chopped herbs of your choice (I used rosemary, basil & parsley)

3 cloves of garlic, minced

3⁄4 cup to 1 1⁄2 cups buttermilk

1 large egg

2 tbsp. water


Preheat oven to 400 degrees

Chop herbs, minced garlic and grated cheese. Set aside. In a large bowl, sift together flour, baking powder, salt and pepper.

Stir in the olive oil and mix until a crumbly consistency. Sir in cheese, herbs and garlic and blend.

Add 3⁄4 -1 cup of buttermilk. Mix to incorporate all ingredients. Continue to add more buttermilk if dough is too dry 1 tablespoon at a time until dough can be formed into a ball. Place dough on a lightly floured surface and pat into a ball. Flatten into a circle about 8-9 inches wide and 1⁄2 inch thick. Cut into wedges.

Whisk egg and water together in a small bowl. Brush each wedge with egg wash. Place wedges on an ungreased baking sheet, and bake for 18- 20 minutes, or until golden brown and no longer sticky in the middle. Serve warm.

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