Asiago Scallion Scones

I have been wanting to make cheese & scallion scones ever since I had (an expensive) one in a cafe three weeks ago. Today we had a brunch gathering with some good friends so I decided to make it. The scones came out very delicious, especially with butter! I chilled the scones for 30 minutes before baking so the butter firms up and thus producing a flakier texture (same theory as for pie/tart crust), and it did the trick. A common cheese used here is cheddar, but I used Asiago cheese instead as I love its flavor.

Asiago Scallion Scones

Asiago Scallion Scones (makes 12 small triangle scones)

Ingredients:
2 cups flour
1/2 tsp salt
1 1/2 tbsp sugar
1 tbsp baking powder
6 tbsp cold butter– cut into small cubes
1 cup grated Asiago cheese
4 stalks of scallion (green onion)– chopped
2 eggs
1 tbsp Dijon mustard
1/3 cup whole milk

Method:

1. In a large mixing bowl, sift in flour, salt, sugar and baking powder. Rub in cold butter with your fingers until the mixture resembles crumbles. Add in cheese and scallion, mix well.
2. Use a fork to beat eggs in a small bowl. Add in milk and mustard, beat to combine. Scoop out 2 tbsp of the egg mixture for glazing. Pour the remaining egg mixture into the flour mixture. Using a spatula, mix until the dough just combined.
3. Transfer dough to a floured surface. Gently knead the dough a couple of times, then pat into a disc. Divide the dough in half, then shape each half into a disc of  6-inch diameter. Cut each disc into 6 equal small wedges.
4. Place the scones on a floured non-stick baking pan and chill in the freezer for 30 minutes. Meanwhile, preheat oven to 375°F.
5. Glaze the egg mixture on chilled scones, and bake for 20 minutes. Cool scones slightly on a rack. Served warm with butter.

Regina’s Note:

• Chill scones before baking will produce a flakier texture.
• Different cheese will create different flavor to the scones.
• For a spicy version, try adding 1/2 tsp of crushed chili flakes, or ground black pepper.
• Reference: King Arthur Flour– Scallion Cheddar Scones

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