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 (makes 12 small triangle scones)
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
1 tbsp Dijon mustard
1/3 cup whole milk
- 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.
- 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.
- 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.
- Place the scones on a floured non-stick baking pan and chill in the freezer for 30 minutes. Meanwhile, preheat oven to 375°F.
- Glaze the egg mixture on chilled scones, and bake for 20 minutes. Cool scones slightly on a rack. Served warm with butter.
- 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