{recipe} Buttery Cheddar and Scallion Scones

This blog has been on a serious sweet streak lately – and when I look back, I see I haven’t posted anything savory here since January! Let me get back in the good graces of those who love salt and butter more than sugar and chocolate with these delicious, flaky, buttery scones with cheddar and green onions.

Warm out of the oven, they are little wedges of heaven. The next day you can pop them in the toaster to imitate that fresh-baked feeling. Either way they are great for brunch, tea, or in lieu of biscuits with a fried chicken dinner. I was on the verge of adding crispy bacon to the mix, so if that floats your boat, don’t let me stop you.

The key to flaky scones is to leave the butter pieces reasonably large so they melt and bubble and create little air pockets in the scones during the baking process. I like to mix this up with my fingers so I can feel the butter pieces, but you can use a pastry blender if you prefer. The ideal size and shape is either little balls, like small lentils, or flat pieces about the size and shape of cornflakes.

Recipe: Buttery Cheddar and Scallion Scones
makes 8 scones

INGREDIENTS:

• 1 1/2 cups flour
• 1 1/2 tsp baking powder
• 1 1/2 tsp sugar
• 1/2 tsp salt
• pinch cayenne pepper (optional)
• 1/2 cup butter, cold and cut into small cubes
• 6 green onions, trimmed and finely chopped, white and light green parts only
• 1 cup medium or sharp cheddar cheese
• 1/2 cup + 2 Tblsp half and half or heavy cream

METHOD:

• Preheat oven to 400F and prepare a baking sheet with parchment or a silpat.
• Sift together flour, baking powder, sugar, salt, and cayenne.
• Add butter and use your fingers or a pastry blender to cut the butter into the flour mixture until the butter pieces are the size of small lentils. There can also be flat pieces of butter about the shape and size of a cornflake.
• Add cheese and green onion and mix to combine. Stir in 1/2 cup of half and half or cream just until dough comes together. If it’s too dry, add a little more.
• Move dough to a floured surface and fold over on itself just once or twice to totally combine. Pat into a circle about 7 or 8 inches in diameter. Cut into 8 wedges. Transfer to baking sheet, leaving about 1/2 inch between each scone.
• Brush top of each scone with remaining 2 Tblsp cream. Sprinkle with coarse salt and additional cayenne pepper (optional.)
• Bake 20 minutes, until golden brown on the bottom and top. Serve warm.