Cheddar Scallion Scones
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Prep Time:
10m
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Cook Time:
22m
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Total Time:
35m
Ingredients
- 240 g All-purpose flour
- 3/4 tsp. Salt
- 1 tbsp. Baking powder
- 85 g Butter, cold, cut into small pieces
- 110 g Sharp cheddar, grated
- 20 g Parmesan (parmigiano reggiano), freshly-grated
- 3 Scallions, cleaned, trimmed, and chopped (green parts only)
- 2 Large eggs
- 50 g Milk (~1/4 c)
- 25 g Sour cream (~1 tbsp)
Instructions
- Preheat the oven to 375°F. Line a baking sheet with a silicon bake mat or lightly grease.
- In a medium bowl, whisk together the flour, salt, and baking powder.
- Add the butter and work it in with your fingers to make a crumbly mixture. With your hands, gently toss in the cheeses and scallions.
- In a small bowl, whisk together the eggs and sour cream. Add up to 1 tbsp hot sauce or dijon mustard if you want some more zing).
- Add the wet ingredients to the dry ingredients and stir until just combined and evenly moistened. The dough will be sticky and lumpy.
- Liberally dust your workspace and hands with flour. Turn out the dough and form it into a rectangle approximately 14" x 2". Cut into 10 even rectangles or 5 squares then diagonally into 10 triangles.
- Place the scones on the prepared baking sheet, leaving at least 1" between them.
- Bake for 21-24 minutes, until they're starting to brown and a cake tester comes out clean. Serve warm!