by Heather Schmitt-Gonzalez / Saturday, August 21, 2010
Savory Cheese & Scallions Scones for the International Incident Scone Party
Savory Cheese & Scallion Scones
very slightly adapted from Farmgirl Fare
yield: 8 large or 12 smaller scones
2-2½ c. unbleached all-purpose flour
½ c. whole wheat flour
1 Tbs. + 2 tsp. baking powder
1 tsp. salt
4 oz. homemade feta cheese, crumbled
4 oz. homemade cream cheese, softened in microwave 15-30 seconds until very soft
4 scallions, chopped
1 c. half and half or whole milk homemade cultured buttermilk
2 Tbs. milk
Begin by preheating the oven to 400° F. Combine 2 c. of the AP flour, the whole wheat flour, baking powder, and salt in a large bowl. Gently mix in cheeses with a fork, until combined. Gently mix in scallions. Combine the buttermilk and egg in small bowl, then gently combine with other ingredients. You DON'T want to overwork the dough here...that will make for tough scones...simply mix until you don't see anymore dry flour. The dough will be very soft and slightly sticky. If it feels too sticky, add a bit of the extra flour in. I was fine just dumping the mixture out onto a floured surface. The less you handle the dough the more tender the resulting scones will be.
Gently form the dough into a large disc (or two if making 12 scones), ~1" thick. Cut into 8 wedges (or12) I used a lightly floured bench cutter for this and place on a parchment lined sheet pan.
Lightly beat together the egg and milk and brush over the tops of the scones.
We enjoyed these for brunch...and even turned a few into sandwiches. We sliced warm scones in half, slathered them with homemade butter and piled some crisped ham and poached eggs in between the layers. Soooooo good! I kid you not, these scones are tangy from the buttermilk and feta...rich from the cream cheese...and the scallions warm your mouth with the green, earthiness of fresh onions. And did I mention the texture!? Tender as can be! I mean...it's hard to put into words. But, just imagine the most perfectly tender, moist, delicious biscuit you've ever eaten in your life...and add the rest of the deliciousness to that and you'll have it! These are now my go-to biscuits...even though they're scones. I'll just use a biscuit cutter for those days I feel like a biscuit.
Jeroxie (Addictive & Consuming), Anh of A Food Lover's Journey, and Cherrie of Sweet Cherrie Pie.
*This post is also linked to:
Michiana-based food, drink, and travel writer with a fondness for garlic, freshly baked bread, stinky cheese, single malt Scotch, and Mexican food—who believes that immersing herself in different cultures one bite at a time is the best path to enlightenment.