Monday, August 1, 2011

Cheesy Scallion Scones




When you think of scones, it's only natural, I guess, to think of clotted cream and jam. Thick, sweet, strawberry jam. Drool, right?

But wait. These flavoured savoury scones are pretty good without the cream or jam. These scones  — full of cheese (two types) and finely chopped scallions — are best eaten with just butter, fresh out of the oven of course.

Oh so good is what they are.



As you may have guessed, scones are my latest obsession. Since I made the strawberry and cream cheese scones a couple of weeks back, I have been having quite a bit of fun playing with different flavour combinations for scones, some savoury, some sweet. Raisins, mixed herbs, lemon and cheese, orange (and rum) and pineapple (and rum) were among the flavours I played with. While they were all tasty (the rum-flavoured scones are a work-in-progress and will be featured separately once perfected), these cheese and scallion scones were my absolute favourite.

Now scones don't take long to make. They may be in the bread family but they're quick breads which basically mean they don't use yeast. As a result, you don't need to wait for the dough to rise before you shape or bake them.

And, because the secret to a soft and light scone is not to overwork the dough, you don't need to knead the dough. Less is more when it comes to handling the dough.



I used cheddar + cream cheese for these scones but I am going to try some other cheese combinations: feta would be good, I am sure, with the cream cheese. As would Swiss white cheese. Parmesan, yup. Gruyere, am sure would work too.  The scallions can be replaced with chives or dill.

Cheesy Scallion Scones
1.5 cups all purpose flour
1.5 cups whole wheat flour
1 tbsp + 2 tsp baking powder
1 tsp salt
1/2 cup cheddar cheese, grated
1/2 cup cream cheese, softened
1/3 −1/2  cup chopped scallions
1 egg
1 cup milk

Preheat oven to 200C.

Whisk the flours, salt and baking powder together. Add the cheeses and gently stir with a fork so they are incorporated into the flour. Add the milk and eggs and again, gently stir with a fork till the mixture forms a soft dough. Add a couple of tbsp more flour if necessary (but bear in mind the flour must be soft and slightly sticky.

Transfer to a floured surface and shape into a circle, about 2 cm thick.

Don't overwork the flour.

Cut the circle into 8-10 segments/wedges.

Transfer onto a lined baking sheet and let it rest for 10 mins.

Bake in the preheated oven for 15-20 mins or until the scones begin to get golden.

Remove and cool on a rack. Eat warm with butter.


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