Scallion cheddar scones
These scones, served on the LEWIS R. FRENCH, make a great accompaniment to tomato soup or any dinner. This recipe is borrowed from the King Arthur Baking book.
Ingredients:
- 2 cups unbleached all-purpose flour
- 1/2 tsp salt
- 1 TBSP sugar
- 1 TBSP baking powder
- 6 TBSP cold butter, cut into pieces
- 2 large eggs, beaten
- 1/3 cup cream or sour cream
- 1 TBSP Dijon mustard
- 1 cup grated sharp cheddar cheese
- 3-5 scallions chopped
Preheat the oven to 375 degrees
Sift together the flour, salt, sugar, and baking powder. Rub in the butter with your fingers.
Mix together the eggs, cream, and mustard. Add this to the dry ingredients. Stir in the grated cheese and the scallions. Mix until just combined. This is the consistency of drop-cookie dough.
Liberally flour the counter and your hands. Pat the dough into a 6×9″ rectangle about 1″ thick. Cut the rectangle into 6 smaller rectangles and cut each smaller rectangle into two triangles forming 12 triangular scones. Place on a well-greased cookie sheet.
Bake for 20 minutes or until nicely browned and a cake tester inserted into a scones comes out dry. Do not overbake.
Category: Food and Recipes
